Loren Data's SAM Daily™

FBO DAILY ISSUE OF JULY 13, 2012 FBO #3884
SOURCES SOUGHT

S -- Kitchen Personnel (KP) Services for CY2013 (ANG - Milwaukee)

Notice Date

7/11/2012
 

Notice Type

Sources Sought
 

NAICS

561720 — Janitorial Services
 

Contracting Office

128 ARW/MSC, General Mitchell IAP ANG Base, 1919 East Grange Avenue, Milwaukee, WI 53207-6199
 

ZIP Code

53207-6199
 

Solicitation Number

W912J2-13-Q-2501
 

Response Due

7/26/2012
 

Archive Date

9/24/2012
 

Point of Contact

dfholloway, 414-944-8466
 

E-Mail Address

128 ARW/MSC
(dionne.holloway@ang.af.mil)
 

Small Business Set-Aside

Competitive 8(a)
 

Description

Seeking 8(a) sources to provide Kitchen Personnel (KP) Services for the 128th Air Refueling Wing (ARW) located in Milwaukee, WI. Must be able to provide services on Saturday and Sunday, one weekend per month, every month in CY2013. This acquisition may incorporate option years. PERFORMANCE WORK STATEMENT 1.SCOPE OF WORK The contractor shall provide all personnel, supervision, and other services necessary to perform food service attendant service during specified dates at the 128th Air Refueling Wing, in Milwaukee, WI as defined in this Performance Work Statement (PWS). The contractor shall perform the standards in the contract. The estimated quantities of work are listed in Technical Exhibit 2a &2b, Workload Estimates Contractor tasks include, but not limited to, the following: a.Serving and replenishing food; b.Cleaning facilities, equipment, and utensils; c.Cleaning tables in Dining Area; d.Handling food, supplies, and equipment; e.Maintaining quality control: 2.PERSONNEL a.Contract Manager: The contractor shall provide a full-time contract supervisor on site who shall be responsible for the performance of the work. The contractor shall furnish the name of this person and alternate (s) in writing to the contracting officer. b.The contract supervisor or alternate shall have full authority to act for the contractor on all contract matters relating to daily performance of this contract. c.The contract supervisor or alternate shall be available during normal duty hours to discuss problem areas with government personnel designated by the contracting officer. After normal duty hours, the manager or designated alternate shall be available within 24 hours. d.Employees: (1)Uniforms. The contractor shall provide uniforms to employees. Employees shall wear clean, neat and well fitting uniforms. The uniform shall not contain commercial advertising except that hats and nametags may contain the contractor's name. The contracting officer shall approve the types and colors of uniforms as well as the standard of dress for supervisors. Uniforms will consist of long pants, short sleeved collar shirt, head cover/hairnet, and appropriate shoes. a)Shoes shall be of sturdy construction and shall cover the foot for sanitation and safety reasons. Open-toe shoes, sandals, or athletic shoes, and heels higher than 2 inches, are prohibited. Steel-toe shoes are preferred. b)All personnel shall wear a nametag furnished by the contractor with a minimum of the employee's last name. In addition, the nametags worn by the contract manager and supervisors shall indicate their job titles. (2) Medical Certificate. The contractor shall ensure that food handlers have a valid medical certificate before starting work. The contractor shall maintain copies of the medical certificates at the duty location. This is a onetime requirement unless the employee is required by DBMS to undergo another exam due to illness or disease. (3)The contractor shall keep current for Government inspection, a list of personnel employed on this contract. This list shall include the expiration date of the medical certificates and dates of food service sanitation (SERV SAFE) training completed. (4)Conflict of Interest. The contractor shall not employ off-duty quality assurance personnel nor any person who is an employee of the Government if the employment of that person would create a conflict of interest. The contractor shall not employ any person who is an employee of the Air Force, either military or civilian, unless such person seeks and received approval according to AFR 30-30 (for military) or AFR 40-735 (for civilian). In addition, the contractor shall not employ any person who is an employee of the Wisconsin Air National Guard if such employment would be contrary to the policies contained in AFR79-1. (5)Off-duty Military Personnel. Off-duty active service military personnel change of station (PCS), 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 could adversely affect the contractor's ability to perform. Their absence at any time shall not constitute an excuse for nonperformance under this contract. (6)Security Requirements. a. Base Access. The contractor shall furnish a current contract employee roster/access list and submit it to the security forces office. The roster shall be updated within 10 days of any changes. The contractor supervisor/lead shall obtain all necessary passes for contractor personnel and personal vehicles requiring entry onto the WIANG base. b.Personal Identification. Each contract worker must have photo identification on their person at all times. When they leave their work area, they must wear a badge that identifies the name of the contractor. c.Background Check. Contractor will submit background checks for all employees before they are allowed on base. d.Personal Security. Access to sensitive information or equipment located on the WIANG base is strictly prohibited. e.Physical Security. The contractor shall be responsible for safeguarding all Government property provided for contractor use. At the end of each work shift, all Government facilities, equipment and materials shall be secured. (7)Employee Training. The contractor shall provide necessary training to employees. In addition, contractor employees shall, at no added expense to the government, receive the government training listed below. The contractor shall maintain records of all training on-site and available for government review. a)Contractor personnel shall receive instructions in the principles and practices of food service sanitation given by food services personnel. This includes a basic course for employees and an advanced course for supervisors. Personnel shall receive this training at times and places as scheduled by the government. The initial course is approximately 2 hours in duration. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in disease prevention. b)Contractor personnel shall attend at least 1 hour per year of fire prevention training provided by the government. c)The contractor shall instruct employees in energy conservation practices. (See SW-06). (8)Contractor Personnel Meals: a)Contractor personnel who work in dining facilities may purchase meals to be consumed in the facility while on duty and up to 30 minutes before or after their shifts. Before consuming the meal, they shall pay the food charge. b)Before taking the meal, contractor employees shall sign AF Form 79 and pay the appropriate meal rate. Meals purchased by employees shall not count as meals served for contract payment purposes. c)Contractor employees who eat government food at any time shall be required to pay for a complete meal determined by the time of day the eating is observed. This is not applicable to spoon-size taste sampling by personnel assigned to quality control. (9)The use of alcoholic beverages or illegal drugs by contractor personnel while on the installation is strictly forbidden. The contractor shall immediately remove any employee who is under the influence of alcohol or drugs. (10)Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts or after eating employees shall promptly leave the food service facilities. (11)Removal of Contractor Employees. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation shall abide by all security regulations of the installation. They shall be subject to such security checks as the government deems necessary. The government reserves the right to direct the removal of an employee for misconduct or security reasons. This action does not relieve the contractor from total performance of the contract tasks specified herein. 3.QUALITY ASSURANCE 1. The government will evaluate the contractor performance under this contract using the method of surveillance specified at Technical Exhibit 1. 2.The Quality Assurance Evaluator (QAE) will record all surveillance observation. When an observation indicates defective performance, the QAE shall request the contractor representative to initial the recorded observation. 3.Sanitation Inspections. In addition to inspections of contractor performance by the QAE medical services personnel assigned by the DBMS, will also inspect for compliance with sanitary standards. Sanitary deficiencies require immediate correction. The DBMS may shutdown the facility until the contractor restores sanitary standards. 4.Food Service Surveys. The Food Service Officer (FSO) conducts customer surveys and solicits customer comments in other ways. The contractor shall distribute customer evaluation forms and assist in collecting forms and responding to customer comments when requested by the FSO 5.Other Authorized Observer Government personnel other than QAE's and contracting officers may observe the food service and contractor operations. However these personnel may not interfere with contractor performance. 6. If any of the services do not conform with contract requirement, the Government may require the contractor to perform the services again in conformity with contract requirements, at no increase in contract amount. When the effects in service cannot be corrected by re-performance, the Government may, (1) require the contractor to take necessary action to ensure that future performance conforms to contract requirements, and (2) reduce the contract price to reflect the reduced value of the services performed. 4.HOURS OF OPERATION a.Normal Hours. The contractor shall maintain operating hours for the dining facilities and other facilities as listed in Technical Exhibit 2a. During the required serving hours for a dining facility any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows time for all patrons to be served, and additional time for second servings. b.Holiday Food Service. The contractor shall plan for increased attendance expected at Thanksgiving and additional service hours if necessary. The government will provide holiday schedules during Thanksgiving and Christmas the UTA prior to the dates. 6.CONTINGENCY SERVICES a.Mission Requirements: The contractor shall provide additional food service requirements. The charges for these services will be negotiated on a case by case basis, but will not be more than the same charge for services provided by this contract. b.Extended Service Hours: Special and emergency situations (ie: accident and rescue operations, civil disturbances, weather warning, base alerts) my cause a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services when required by the contracting officer at the contract line item price for extended service hours. A representative of the contracting officer will verbally advise the contractor of the effort required and the contracting officer will follow up with a modification to the contract. (1)When performance pursuant to change order causes an increase of decrease in the contractor's cost, or the time required for performance under this contract the contracting officer will negotiate a fair adjustment. (2)The contractor will comply with the sanitation standards of AFR 161-26, Control of Food borne Illnesses. (3)Surge requirements beyond the capability of the contractor may be augmented by the government at the government's option, when the government perceives that mission accomplishment is endangered. 7.CONSERVATION OF UTILITIES The contractor shall implement the installation energy conservation program at food service facilities. The contractor shall use procedures that prevent the waste of utilities including: a.Using lights only in areas where and when patrons are present, or work is actually being performed. b.Carefully controlling heating, ventilation, and air-condition systems. c.Turning off water faucets or valves when not in use. 8.GOVERNMENT FURNISHED PROPERTY AND SERVICES All equipment and facilities needed to perform this contract are government furnished. a.Supplies: (1)Expendable Supplies. The government will furnish all of food preparation and serving utensils, tableware, and other supplies as needed. The government will continue to provide these supplies for the duration of the contract (2)Cleaning supplies: All cleaning supplies are provided by the government. The contractor will give a list of any supplies needed that the government does not have and will be furnished for the contractor the following month. (3)Contractor will provide a list of items that need to be ordered for the next month based on the inventory available on hand. b.Services: The government will furnish all utilities, telephones, building maintenance and repairs; refuse collection, insect and rodent control. (1)Security Police and Fire Protection: Phone numbers: 8420/8558. 9.GENERAL The government will furnish all items needed to perform the contract except item listed below: a.a. Uniforms Employee uniforms and special type clothing (jackets, rubber aprons, etc ) and name tags. 10.SPECIFIC TASKS a. Service of Food: The contractor shall (1)Transport all items to the salad bar and milk/juice dispensers from the preparation or storage areas. (2)Set up salad bars at least 15 minutes, but not more than 30 minutes before the start of the meal serving period. Arrange the food on the lines and follow garnishing and serving instructions as indicated on AF Form 662. (3)Suitable serving utensils shall be used by employees or provided to patrons who serve themselves. (4)Replenish foods as necessary to ensure availability to patrons throughout the meal. Foods should also be replenished to ensure patron visual senses will entice them to eat the food provided. (i.e. pans are no less than half empty and have no food residue on the inside). (5)Require personnel serving food to be courteous and helpful to patrons. They shall be able to identify all items being served. (6)Provide sufficient personnel to make sure that patrons can be served at the following rates: Main line: 5 patrons/minute Short order line: 3 patrons/minute (7)Replenish tableware (utensils, dishes, glasses, trays, etc.) and dining table items (napkins, sugar, salt, pepper, condiments, etc), so that they are available to all patrons without waiting. (8)Clean up food or beverages spilled on floors, counters or elsewhere in the serving and dining areas within 4 minutes from the time of spill. 11.SANITATION REQUIREMENTS. a.Personal Hygiene. The contractor shall make sure that employees meet the following personal hygiene requirements: (1)They wash their hands upon reporting for work: immediately after visiting or cleaning a lavatory: after smoking or taking a break: and after handling raw meat, poultry, garbage, or otherwise soiling their hands. (2)They remove wristwatches, bracelets, and rings (except wedding rings and medical emergency information bracelets) while preparing and serving food. (3)Their fingernails are kept clean without polish, and are cut short so that they do not extend beyond the end of fingers. (4)They do not smoke or use tobacco in any form, except during break periods in designated areas. (5)They trim facial hair to 1 inch or less for mustache, no beards (6)They wear hair restraints (hats, caps, hair nets), acceptable to the DBMS to prevent loose hair from falling into food or onto food contact surfaces. b.Health Examinations. The contractor shall inspect contractor personnel for any evidence of communicable disease such as boils, infected wounds, open sores or acute respiratory infection. Personnel with any health problem shall not be permitted to work in any capacity where there is likelihood of food or food contact surface contamination with pathogenic organisms, or transmitting disease agents to others. Personnel relieved of duty due to illness must have a medical clearance before returning to work c.Food-borne Disease Tests. The contractor shall cooperate in making employees, facilities, and equipment available for all finger plate culture, rinse tests, swab tests, contact plate tests, and other microbiological tests required by the government. During actual or suspected Food-borne disease outbreaks the contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. When a Food-born outbreak is suspected the contractor shall not discard food until directed by the government. d.Equipment and Utensil Cleaning: The contractor shall: (1)Clean and sanitize food service equipment and utensils to remove food particles other soil, grease, and cleaning or sanitizing agent residue at the frequencies required by the PWS and to standards described in Technical Exhibit 3a. (2)Wash, rinse, sanitize, and air dry tableware, trays, cookware, and kitchen and serving line utensils after each use. They must be visually clean free of food particles, water spots, films and grease. (3)Follow the schedule provided by the contractor to the contracting officer by contract start date, indicating the day and time for cleaning of all equipment and utensils done less often than after every meal period. (4)Food Preparation Equipment. The contractor shall clean food preparation equipment (work tables, mixers, peelers, sinks). All cooking equipment will be cleaned except deep fat fryers at the end of the preparation period for each meal. When a different item will be prepared using the equipment or following any interruption of operation during which contamination may have occurred the food contact surfaces of the equipment shall be washed, rinsed, and sanitized by the user of that equipment (Government cook or contracted employee, as applicable). The user shall also immediately clean spills in the area of the equipment. The contractor shall: a)Clean ovens and ranges daily to remove food particles and thoroughly clean after each UTA. b)Clean pass-through and other types of food holding cabinets (hot and cold) on the inside and outside after each meal to remove food particles. Thoroughly clean at end of UTA. c)Keep all drains covered and free of food particles. Inspect all interior grease traps daily and clean as necessary to maintain a sanitary condition. (5)Serving Equipment: The contractor shall clean serving line fixtures, equipment, and all other equipment in the serving or dining area in or on which food is prepared, held or dispensed after each meal period except where a different time is listed below. The contractor shall: a)Damp wipe serving line exhaust hoods after each meal. Thoroughly clean with a grease cutting solution once each day. b)Wipe the exterior of ice machines daily to remove soil and smudges. Sanitize scoops after each meal. (6)Clean coffee makers, milk dispenser, ice cream machine, coke machines and servers after each meal following manufacturer's instructions. Sanitize and wipe away spills and exterior stains and smudges during and after each meal. (7)Drain hot food (steam) tables and clean interior after each meal. Remove rust and scale after each UTA. (8)Dining Area Equipment: The contractor shall a)Clean and sanitize the tops of dining tables after each use. When tablecloths are used, replace them as often as necessary to maintain a clean appearance. b)Wipe dining chairs or benches to remove all foreign objects, smudges, food particles, and liquids from the seat and back after each use by a patron. c)Dishwashing Equipment: The contractor shall drain and clean all types of Dishwashing equipment after each use. Remove the curtains, spray arms, trays and other removable parts of dishwashing machines, clean and air dry. The removable parts and all surfaces shall be free of foreign matter and smudges. Remove lime deposits on a schedule established in the contractor's cleaning and housekeeping plan. e.Garbage and Trash (1)Use separate containers to place recyclable trash. Keep cans covered except for cans actively being used in food preparation areas. When filled, remove the cans to the proper storage area for pickup. (2)Clean soiled cans and covers immediately after garbage or trash is emptied. Clean the can washing area following each use. If plastic containers are used, clean cans and covers whenever soiled, (3)Clean areas around trash can storage, compactors and dumpsters. Do not store unprotected plastic, paper bags, or baled units containing refuse outside of buildings. Do not use loading docks to store refuse, empty jars, cans, or equipment. (4)Break down cardboard containers and take them to the recycling/cardboard bin. 12.HOUSEKEEPING General. The contractor shall furnish housekeeping services in food service facilities at the frequencies stated in Technical Exhibit 2b and to standards in Technical Exhibit 3b. The government shall furnish all equipment and supplies necessary to perform these services. Immediately after each use, the contractor shall properly store all equipment and supplies. The cleaning standards and housekeeping charts are intended to produce an acceptable level of performance. Weather, traffic or other conditions may demand additional cleaning beyond that scheduled by the contractor to ensure that facilities and equipment are clean, neat, and sanitary. a.Planning and Scheduling: Before contract start date, and as changes occur, the contractor shall submit to the contracting officer a cleaning and housekeeping checklist. The contractor shall maintain and follow a schedule in each facility listing the days and times of day each requirement shall be performed. The contractor shall do only essential cleaning in kitchens while meals are being prepared and in dining areas where patrons are present. b.Lavatories: The contractor shall clean all lavatories and locker rooms in assigned food service facilities. The contractor shall: (1)Sanitize mops, brooms, and brushes used for cleaning of lavatories and not use them for cleaning in any other areas. They shall be identified by re-painted handles and stored separately when not in use. (2)Keep all paper towels, toilet paper, and hand soap dispensers adequately filled at all times. Damp wipe all dispensers and clean when refilling. c.Insect and Rodent Control: The contractor shall take those actions directed by the government to assist the government to control insects and rodents. d.Rearrange dining room tables and chairs for meetings and group meals and return to the same place after the function is over. The frequency of these functions average every other month. Rearrange furniture partitions and decorations to improve decor, facilitate carpet wear or for other reasons determined by the government. 13.GROUND MAINTENANCE Contractor personnel shall: Sweep sidewalks and clean up area around back porch daily: sweep and clean around entrances and exits after lunch and as required. Cleaning includes removing all paper, trash, and cigarette butts from the area. 14.FOOD SERVICE EQUIPMENT MAINTENANCE The contractor shall report any malfunctioning or inoperative equipment observed by contractor to the Services Technician. TECHNICAL EXHIBIT 1 1.Government Quality Assurance The government may use a variety of surveillance methods to evaluate the contractor's performance. Only one method will be used at a time to evaluate a listed service during a contract period for payment computation purposes. The government uses the following methods of surveillance in this contract: a.Periodic surveillance of output items (every meal, daily, weekly, monthly, quarterly or as required) by the QAE as determined necessary to assure an efficient evaluation of contractor performance. b.Management information system reported results. c.Customer surveys. d.Other Observers: Military Public Health personnel, Inspector General personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include but are not limited to food preparations at the contractor's facility, transportation from the contractor's facility to the 128rd Air Refueling Wing, Air National Guard Base (ANGB) and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract will comply with FDA Food Code guidelines. 2.The government may elect to require the contractor to re-perform or perform late any defective work disclosed by government inspection. If so, the government will notify the contractor after inspection that specified defective services shall be re-performed or performed late, and completed within a reasonable time specified by the government. In such cases, the government will re-inspect the work re-performed or performed late. WORK LOAD ESTIMATES TECHNICAL EXHIBIT 2a 1.Hours of Operation: Meals Serving Hours: 1000 - 1230 Open at 1030 for base population 2.Serving Lines: Two hot meal lines, one snack-line with separate salad bar area. 3.Holiday Meals: All holiday meals served on UTA closest to the Holiday. WORKLOAD ESTIMATES TECHNICAL EXHIBIT 2b Meal Estimates: Main Serving Line - 500 meals per lunch each day of UTA. Ground Support Meals -50 meals per day each day of UTA Located at: WI ANG Dining Facility 1919 E. Grange Ave Milwaukee, WI 53207-6104 414-944-8306 WORKLOAD ESTIMATES TECHNICAL EXHIBIT 3a QUALITY STANDARDS FOR EQUPMENT AND UTENSIL CLEANING The following sanitation standards apply to SW-11 in accordance with AFR 161-26. Clean equipment and utensils using any one or a combination of the methods listed in paragraphs 1 through 4 below. 1.Use cloths to clean or wipe food contact surfaces, tabletops or counter tops that are clean and odor free. Sponges shall not be used for this purpose. If reusable wiping cloths are used, rinse frequently in an approved sanitizing solution and use for no other purpose. Single use disposable cloths are preferred. 2.For manual cleaning and sanitizing of equipment or utensils which can be completely immersed in sinks: a.Pre-flush or pre-scrape and when necessary, pre-soak utensils to remove gross food particles. b.Thoroughly wash utensils in the first sink compartment with a hot and clean detergent solution. c.Rinse utensils in the second sink compartment. d.Sanitize in the third sink compartment by immersing in clean water maintained at a temperature of at least 170 degrees Fahrenheit for not less than 30 seconds, or in approved chemical sanitizing solution. 3.Tableware, kitchen utensils, and equipment may be cleaned and sanitized in spray type, immersion or other Dishwashing machines. In accordance with AFR 161-26, charts are posted in kitchen area. A microbiological plate count of no more than 100 colonies per utensil surface examined in the utensil swab test demonstrates effective sanitation. 4.Handling and Storage: a.Handle cleaned and sanitized equipment and utensils to protect them from contamination. Touch spoons, knives, and forks only by their handles without contacting inside surfaces or the surfaces that contact the user's mouth. b.Store cleaned and sanitized utensils and equipment at least 6 inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means. Clean storage racks with a sanitizing solution each day. c.Air dry utensils before storage, or store in a self draining position. Invert glasses, cups, and dinnerware for storage. Use holders which present only handles to patrons for the storage of knives, forks, and spoons. TECHNICAL EXHIBIT 3b QUALITY STANDARDS FOR HOUSEKEEPING SERVICES The following standards apply to section SW- 11 Housekeeping Services Task and Frequency Chart. 1.FLOOR CLEANING: a.General: Clean floors so that no visible dirt or dust remains on floors, mats, runners, in corners, behind doors, or under furniture and equipment. Clean in such a manner that no dust is raised. Move furniture and equipment as necessary during the cleaning process and replace after cleaning. Do not place chairs on tables at any time. Put all cleaning debris in receptacles. b.Spot Floor Cleaning. Spot clean floors by hand removing, sweeping, damp moping or vacuuming small areas as necessary to remove food spills and debris. Remove water, sand, dirt or stains caused by open doors or heavy traffic. On carpeted floors, immediately clean spills with cold water to prevent stains on the carpet. Use manual sweepers in dining areas when patrons are present. 2.SWEEPING: In other than food handling areas, sweep using brushes, brooms, treated dust mops, or electrically powered vacuum cleaners. Use sweeping compound sparingly. Do not dry sweep in food handling areas. In these areas, sweep with a damp floor broom or brush covered with a dusting cloth. Before sweeping, remove dried matter using a putty knife or other appropriate scraper, than sweep the floor to remove all litter, dust, and debris. 3.DAMP MOPPING: Damp mop to disinfect the floor in areas where wet mopping is not desirable (i.e.: in dining areas on other than carpeted floors). After sweeping, damp mop using cotton yarn or sponge mops, which have been frequently immersed in an approved disinfectant solution and wrung out until damp. Damp mopping removes all dirt, dust, food residue, marks, film, streaks, debris, and standing water from floors. 4.WET MOPPING: Wet mop after sweeping other than carpeted or wood floors using cotton yam or sponge mops. Immerse mop frequently in warm water and an approved disinfectant solution to remove soil. Then rinse floors by damp mopping to remove wet mopping residue, standing water, and dingy, streaked or cloudy areas. Take care to avoid splash on equipment, furniture, walls, trim, doors and adjacent carpets. Wet mopping removes all dirt, dust, food residue, marks, streaks, debris, and standing water from floors. 5.WASHING: On concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits follow or substitute washing for wet mopping. Use a water hose with enough pressure to remove all mopping or soaking residue. Washing also removes dirt, dust, food residue, debris, stains other than petroleum stains, and residue of mopping or soaking solutions from concrete surfaces. 6.TRASH REMOVAL: Clean waste receptacles to remove dust, dirt, and other matter. 7.SPOT CLEANING: Spot clean using the appropriate method whenever extra cleaning is needed. Spot cleaning may be necessary because of unusual or inadvertent events, such as spills, animal entry, blowing sand or dust, pipe burst or clogging, breaking, equipment repairs, or unusual traffic. Spot cleaning achieves the same standards of cleanness as required during scheduled service. 8.DUSTING: a.General: Use hand treated dusters or treated damp cloths for dusting on other than floors. In food handling areas, substitute damp wiping for the dusting if it is not practical to store all food and to cover food handling equipment and utensils. Proper dusting removes all dirt, dust, lint, streaks, cobwebs, and sod spots. b.Low Dusting: Low dusting removes dirt, dust, and other matter from walls, structural components, fixtures, and decorations up to a height of 7 feet above the floor. c.High Dusting: High dusting removes dirt, dust, and other matter from ceilings, walls, structural components, equipment, and fixtures which extend above 7 feet in height. Include venetian blinds, where installed in this task- 9.DAMP WIPING: a.Non-Food Contact Surfaces: Damp-wipe furniture, decorations, and non-food contact surfaces of equipment using a clean cloth dipped into disinfectant solution or damped with solution from a spray bottle. Proper damp wiping results in surface free of dirt, dust, grease, or other matter and without streaks, spots or water residue. b.Food Contact Surfaces; Clean and sanitize surfaces to remove food particles, other soil, grease, and cleaning residue after each meal or whenever there is an interruption in use of the surface. c.Lavatories: Clean toilets, urinals, wash basins, slop sinks, and partitions with a germicidal detergent solution. Scrub with brushes used only for this purpose. De-scale toilets and urinals as required, Proper cleaning removes all deposits, stains, and foreign matter, including those under furniture edges, lips and on all exposed surfaces. 10.METAL AND WOOD POLISHING: After damp wiping, polish with a soft cloth and appropriate polish which does not contain abrasives. Polish metal equipment and fixtures, wood fixtures, and metal or wood decorations. Wipe food contact surfaces clean without the use of polish. Proper polishing achieves a surface of uniformly bright appearance, free of streaks, tarnish and polish residue. 11.WALL AND DOOR CLEANING: Wall and door housekeeping includes cleaning walls, wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall-mounted fixtures. Clean using a damp sponge or cloth soaked in disinfectant detergent solution. Scrub walls in high moisture areas such as dishwashing rooms and lavatories as necessary to remove mold. Hard gloss wainscots or glazed tile surfaces are properly cleaned when bright and free of dirt, mold, stains, lint, and splash. 12.GLASS CLEANING: Glass cleaning is the cleaning of a glass surface other than exterior windows, glass light fixture covers, and glasses used for beverages. It is accomplished using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Wipe adjacent trim clean, using damp wiping procedures. A properly cleaned glass surface is without dirt, dust, grease, sport, streaks, residue, and other matter. 13.WINDOW CLEANING (Exterior): Clean those windows that are on entry doors to the dining facility. After cleanings, remove all traces of film, dirt, smudges, water spots, and other foreign matter from frames, casing, sills, and glass. QUALITY ASSURANCE CHECKLIST KP Quality Assurance Checklist This checklist is to be completed by the Quality Assurance representative in Services at the end of each day during the UTA weekend before the contractors depart. Initials ___________Contract supervisor provided names of attendants working the UTA in writing. ___________Attendants meet uniform requirements, i.e. Nametags, shirts identical. ___________Attendants have a copy of SERV SAFE certificate on file. ___________Attendants meet sanitary standards, i.e. nails, hats, facial hair, non-tobacco and gum use ___________All condiments, utensils, silverware, trays, glasses kept stocked, as to avoid customer wait. ___________Dining room tables, booths, and seats are cleaned as patrons leave. ___________Food and beverage spills on floors, counters, or elsewhere in serving line or dining area cleaned within four minutes and "wet floor" sign used until dry, then removed. ___________Clean and sanitize tableware and trays to meet requirements. ___________All utensils and required items set up prior to meal in salad bar, desserts, and drinks areas. ___________All glass and stainless steel clean and free from streaking. ___________Clean all food preparation tables at the end of meal period or when contamination occurs. ___________Salad bar cleaned and properly prepared for each meal, and replenished as needed. ___________All work areas/equipment used are cleaned after the meal with a sanitizing agent. ___________Replenished all foods and drinks in a timely manner so food is eye appealing and stocked for customer satisfaction. ___________All sinks are cleaned and sanitized. ___________Bathrooms are swept and mopped, walls, shower, sinks, and mirrors have been cleaned and paper products and soap replenished. (Sunday only) ___________Sidewalks and loading dock are swept free of debris and dumpster area is free of loose debris. ___________Dishes pass random inspection for cleanliness. ___________The method for sanitizing kitchen utensils and equipment was followed and passes random inspections. ___________All kitchen and dining area floors have been swept and mopped. ___________Tables, chairs, napkins, salt & pepper, and equipment have been put away. (Sunday only) ___________To be determined - Ice cream machine has all parts including__2 gaskets, ___ __________________________. (We need to inventory these parts) ___________All garbage and cardboard has been taken to the dumpster and all cans were cleaned. ___________Utility closet is cleaned and neatly arranged; mops are rinsed then hung to dry; mop bucket emptied, cleaned, and then turned upside down. **This is a checklist only and by no means are all duties/responsibilities listed** Any discrepancies have been fixed on the spot. Quality Assurance Representative_____________________________________ Signature _____________________________________ Printed Name Contractor Supervisor _____________________________________ Signature _____________________________________ Printed Name Date _____________________________________
 

Web Link

FBO.gov Permalink
(https://www.fbo.gov/spg/USA/NGB/DAHA47-2/W912J2-13-Q-2501/listing.html)
 

Place of Performance

Address: 128 ARW/MSC General Mitchell IAP ANG Base, 1919 East Grange Avenue Milwaukee WI

Zip Code: 53207-6199
 

Record

SN02799619-W 20120713/120711235550-44e0257853bf366af3bf16f5a37e50ec (fbodaily.com)
 

Source

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