Located in the Earth 2 Urban Local Food Hub @1235 SW 2nd Street, OKC, OK 73108
405-231-1919 ext 2 (Messages left on the general number will not be returned, you MUST press 2)
In order to become an E3K Client, you must submit that you have read the following rules and policies.
Note: You must read and submit the agreement at the bottom to use the facility
Please be respectful and care for of our equipment and facility as you would your own.
All Producer members must display their license in the facility. It is your responsibility to post your license on the bulletin board in the kitchen.
Monthly rent is due and payable upon receipt of your emailed invoice. Rent is due before the start of each month. You may not use the Kitchen if you have not paid up to date.
All tenants must reserve your time and station on the online calendar and sign the sign-in sheets at the kitchen EVERYTIME you use the kitchen.
Any Equipment marked PRIVATE is NOT FOR USE! If you want to use PRIVATE equipment, arrangements need to be made with the OWNER.
You may not remove any of our equipment, smallwares, etc from the kitchen at anytime. This ensures that every tenant has access to all the equipment at all times.
Accidents do happen; if you damage any equipment please have the integrity to let us know immediately.
We all aspire to an immaculately clean kitchen. Please make sure all surfaces, including floors, are left spotless when you leave. We supply all cleaning equipment, trash bags, soaps, and cleaning supplies. Please let us know, when you arrive, if there is any sanitation problem. If you leave the kitchen in an unsatisfactory condition we will clean it and charge you a $100 fee/penalty. If there is a second occurrence, we reserve the right to terminate your tenancy.
Dishes and equipment must be returned to their original places before you leave.
All boxes must be broken down and placed in the box bin just outside the back door
All garbage must be bagged and placed in the outside blue bins.
All recyclables must be rinsed and placed in the outside bins
Please let us know immediately if there is a problem with any aspect of the facility so we can rectify the problem as soon as possible. This includes kitchen equipment, refrigeration, sinks, stoves, plumbing, bathrooms, garbage collection, electrical, etc.
Once you have booked kitchen time you are responsible for paying for those hours. Any time booked that needs to change must be done 48 hours before. While we understand that things come up, we have committed those kitchen hours to you and expect you to follow through with your financial commitment to Earth Elements Entrepreneurs’ Kitchen.
Repeated (2) Violations of Health Department Codes will result in revocation of your kitchen usage privileges, and cancellation of your lease.
This handbook is intended to provide Earth Elements Entrepreneurs’ Kitchen (E3K) policies and information to our clients. Clients are responsible for all content, and expected to adhere to the rules and policies within.
Changes to our policies
E3K will release amendments and new versions of this document as the need arises, and will communicate to clients in a timely manner that changes have been made. At any point in time, the current version of the document will be available from www.earthelementskitchen.com . Our clients should check the website regularly to familiarize themselves with the current policies and information.
Requirements for kitchen use
Before reserving kitchen time with E3K, as well as during any use of our facilities, clients must:
• have a current signed contract with E3K.
• provide a copy of a valid Oklahoma health department license and post in kitchen
• provide proof of liability insurance with E3K listed as additional insured, and maintain such policy for the duration of any kitchen use.
These requirements may be waived at the sole discretion of E3K.
Clients must check availability and make reservations through the link on the E3K website. The schedule on the website will contain the most current information, and will ensure that only space that is actually available is booked. Reservations are accepted in the order that they are received.
Reserving kitchen time
Kitchen time can be reserved by clicking the link on the home page of the website at earthelementskitchen.com or by going to http://www.supersaas.com/schedule/E3K/calendar.
Register with Supersaas to create your login so you can schedule your kitchen time. The Health department has access to the online calendar and monitors use, it is mandatory that you schedule your time on the online calendar. This information is compared to the on-site sign in sheets at the kitchen and should match. Any hours used above your contract amount should be emailed to firstname.lastname@example.org to be added to your invoice. In-house audits are done randomly and any extra hours that are not emailed to be added to your invoice with be added at double your rate at time of audit.
Reserved time should be removed from calendar 48 hours before scheduled time. Once time has been reserved, it becomes unavailable to other clients. Because of this, E3K maintains a strict cancellation policy to ensure kitchen time does not go unused. We encourage our clients to carefully consider how much time is needed, and to use any overbooked hours for preparation, organization, experimentation, etc.
Unused contract hours for the kitchen cannot be carried forward.
We do not charge for kitchen use when dropping off or picking up product, ingredients, or equipment. However clients are expected to:
Be unobtrusive to other clients or staff at E3K.
Using unreserved time
clients are expected to finish and clean within their reserved time. Please respect other people using the space and plan appropriately. We understand that on occasion, extra time will be needed. Please speak with E3K staff regarding such needs. If another client has reserved time, and they agree to sharing time, work with them to ensure that all work can be done. Clean up as much of the space as possible to make room for those you are sharing time with.
Extra time will be charged to the client’s account, based on your hourly rate.
Storage maybe rented in 3 categories; Dry Cooler and Freezer.
Clients are expected to keep their storage areas clean and have all food in containers that are labeled with name and date. Any moldy or rotten food will be discarded.
E3K is not responsible for equipment, food, clothing, etc left at the kitchen.
Do not store anything on the kitchen or walk in floor.
Do not store anything on the speed racks, unless you have made special arrangements with E3K staff
Do not store anything in E3K equipment (such as mixing bowls, sheet pans, pots, etc).
Store all meat on the bottom shelf of the coolers and freezers. If space is limited, ask E3K staff for assistance in making room.
Any stored food that, in the opinion of E3K staff, poses a health risk will be discarded. From time to time, E3K staff may ask clients to remove any or all their items from the dry and/or cool storage. If these items are not removed with 7 days, E3K may discard those items and will not be required to reimburse the client for those items.
Parking is available for our clients during rented kitchen time in the parking lot in front of the building or curb parking on Ellison street. Clients may pull in to alley behind building to use ramp for loading and unloading. Please load/unload quickly and park your vehicle in designated areas. Do not block the north side of the alley; this area is not E3K property. If you have special parking needs, please ask us. E3K is not responsible for any damage, theft, parking tickets, towing, etc.
On market days do not park in front of the building
Ordering from vendors
Our clients are encouraged to establish their own accounts with vendors and place orders for delivery to E3K directly. We can assist in completing any documentation related to opening new accounts. Independent orders must abide by the following policies:
All orders must be made through your own account. Do not call in an order under the E3K name.
Delivery must be scheduled during a time you can meet the delivery.
Using shared equipment
Equipment has been provided to E3K’s clients as part of the hourly rate. Clients are welcome to use the equipment in their space. If they need equipment from another space, they must make sure it is not being used by the client in the space. Equipment marked private is not to be used without written permission from owner of said equipment. E3K does not provide supplies such as parchment paper, plastic wrap. E3K provides garbage bags for normal usage in kitchen only.
Kitchen use and cleaning policies
Clients using E3K facilities are expected to follow all proper sanitation requirements as well as keep the kitchen in a clean and professional state. Clients are also expected to properly clean and sanitize after their shift and leave the kitchen ready for use by the next shift. Our kitchen may be busy at times, and it is important that the kitchen remain professional and clean for visitors, whether it’s the health department, other (potential) clients, customers, service people, etc. Appendix a is a quick reference for important, specific guidelines and requirements which must be followed at E3K (in addition to all standard expectations). Additionally, this section contains further details about specific kitchen uses and activities. Note that any fines incurred by E3K as a direct result of a client or client’s employee failing to abide by these policies will be charged to the client’s account plus a 15% surcharge.
Proper dish washing and sanitizing is important for both public health and cross containment. Clients are expected to scrape into the trash can and pre-rinse in the middle sink, wash in the right sink and sanitize in the left. The double sink is for produce washing and thawing of product. YOU WILL BE FINED IF YOU THAW PRODUCT UNDER FULL WATER STREAM. If you need to thaw frozen product do so with a slight steady stream to keep the water cool.
No grease can be put down the drain. EVER!
Use the triple sink for standard wash, rinse, sanitization of all dishes and equipment. If any compartment becomes dirty or too cold, empty the compartment, clean the sinks, and refill as needed. However, scraping and pre-rinsing should keep this to a minimum.
Sweeping and mopping floors
Clients are expected to sweep and mop the floors in all areas they use, including the sink areas. Fill the mop bucket with fresh hot water and floor cleaner and /or bleach. When finished mopping, empty the mop bucket, rinse and ring the mop, and hang it above the slop sink to drip dry. Replace broom and dustbin to the storage area. Be sure to sweep under and behind tables and equipment. – Mop sink and brooms are kept outside the North double doors of the kitchen
Wiping down equipment
Wipe down all equipment used at the end of your shift. Always use a clean rag, first with soap and water, followed by sanitizer solution. Be sure to wipe down any equipment used (don’t forget often overlooked items like sheet pans, mixers, food processors, the table can opener, and the inside of the microwave). For equipment that disassembles into smaller parts (i.e. The table can opener, mixers), wash, rinse, and sanitize the parts in the three compartment sink. If the stove is heavily soiled, remove the grates and wash in three compartment sink, otherwise wipe down the stove top if you used it.
All water, gas, trash, electric usage is included in your rental fee. Be responsible in your usage of these utilities. If abused, policies will be changed to include a utilities surcharge.
If you are the last person to leave the kitchen it is your responsibility to turn off the Air conditioners, turn out the lights and make sure the back door to the facility is LOCKED!
Recycling and environmental impact
This is an environmentally responsible facility: use water wisely, keep refrigerator and freezer doors closed, enter and exit quickly. Reuse boxes whenever possible. Recycle un-reusable boxes, rinse and recycle glass and plastic containers.
Glass, cardboard, paper, plastic recycle bins and compost bins are available outside the back door. Place all items in appropriate containers.
Remember this is a community environment; we are all sharing this space. It is mandatory for all clients be respectful to each other, staff and the property. We are all here to make a living doing something we love. Inappropriate behavior will result in termination of your contract. If you have a concern or incident, please report it to E3K staff.
E3K is under constant video monitoring; your actions are being recorded and can be reviewed if necessary.
Earth Elements Entrepreneurs Kitchen | 1235 SW 2nd Oklahoma City OK 73108 USA | 1.405-231-1919 ext 2 | email@example.com