Kitchen Use Checklist

               S.D.A. CHURCH POLICY FOR USERS OF KITCHEN AND DINING AREA

“Whether ye eat, or drink, or whatsoever ye do, do all to the glory of God.” I Corinthians 10:31

To maintain an excellent, safe, clean kitchen facility for each group using it, please do the following:

                  GENERAL RULES FOR USE OF KITCHEN AND DINING AREA

A.  CAUTION: Keep sinks and types of drains we have free of grease.  No grease allowed in them.

B.  Allow only assigned kitchen helpers to remain in the kitchen.  Keep kitchen off limits to others.

C.  Use small sink for washing hands only.  Use handles and knobs to keep white cupboards clean.

D.  Switch stove fan ON by hand sink when using stoves.  Switch fan OFF before leaving kitchen.

E.  Discard unlabeled foods left in kitchen now.  Store labeled foods up to 3 days; then discard.

     Wash any empty dishes left; date; hold in Lost & Found up to 1 month; discard or add to inventory. 

F.  Complete, check required cleaning tasks on checklist; place list in 4^th cubby hole near dish sink.

     A deposit is returned if the list of required tasks is fully completed by the day after the event.

           CHECKLIST TO RESTORE FACILITY TO ITS ORIGINAL, CLEAN CONDITION

Multi-purpose Room and Dining Area Cleaning:

___ 1.   Clean off tables.  Fold and store the tables and chairs, as is necessary.

___ 2.   Sweep and mop the tiled serving area.  Clean any spills that occurred in the room.

___ 3.  Vacuum the multi-purpose room carpet and restore the room to its original, clean condition.

Kitchen Cleaning:

___ 4.   Empty, wash all unlabeled dishes left behind, date and put them in Lost & Found.  

___ 5.  Wash dishes.  If used, empty the dishwasher and put away dried dishes.

___ 6.  Clean and dry all kitchen items used; return them to proper cabinets.

___ 7.  Clean soiled kitchen areas, incl. ovens, stove burner rings, spills in microwave and refrigerator.

___ 8.  Clear off and clean counter tops, stove tops, microwaves.

___ 9.  Wipe down soiled fronts of cabinets with clean cloth.

___10.  Turn on garbage disposal; rinse with ample water.

___11.  Scour and dry the sinks and faucets.  Members, take used dish cloths, towels to be washed, returned.

___12.  Sweep and mop the kitchen floor.

___13.  Close garbage bags.  Take bags of garbage with you unless other arrangements are made.

REMEMBER TO:

___14.  BE SURE to turn OFF the FAN SWITCH by hand sink.

___15.  Turn OFF stoves, microwaves, dishwashers, faucets

___16.  Turn OFF lights in kitchen, dining area, halls, restrooms, any other areas.

___17.  Shut and lock all doors that exit the building.

___18.  Report any items damaged or broken during your event:________________________________

___19.  Check off all finished tasks.   Deposit is returned if all required tasks are completed by next day.

___20.  Please sign this when you finish; place it in the cabinet’s 4^th cubby hole above & left of dish sink.        

Team Leader or Leader of event:_____________________________ Date__________Phone_________

Many thanks to you for helping us to maintain an excellent, safe, clean kitchen.

Feel free to direct your questions to our kitchen coordinator, ____________________, phone _________.

To report any technical or content problems contact Kerry Kelly by e-mail or call 231-228-4050