Rules and Policies

3K rents 4 hour time slots in an approved commercial kitchen for entrepreneurs wanting to manufacture food products.  Alternative time options can be discussed.

We offer monthly rates for producer clients as well as Occasional Use rentals for cooking instructors, caters, photographers or groups of friends wanting to do community cooking or canning projects.

Below is our Producer Checklist, Kitchen Rules and Policy manual. 

1.Complete and  Submit your Application:

1.      Read Checklist, kitchen rules and policy manual

2.      Complete Application and submit on website,

  3.      Submit your $25 processing fee via Paypal to:earthelementsfarm@yahoo.com

2.  Obtain Health Department License(Contact Gary Rutherford at City/County Health Department 405-425-4325)

3.  Obtain Process Authority Letter if needed(Contact Dr McGlynn at OSU – Food and Agricultural Products Center 405-744-6071)

4.   Obtain Product Liability Insurance
5.  Interview and Read and Sign E3K Contract
6.  Pay Security Deposit
7.  Schedule your kitchen time
8.   Prepare your way to a prosperous & delightfully tasty future

 

KITCHEN RULES

 

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

·         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.

·         You are welcome to use any of the equipment within the kitchen as long as it is returned clean and in the same condition as you found it.  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.  Catering equipment is available for rent if needed.

·         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.

·         Everyone MUST RECYCLE !  or you will be charged and additional trash fee.
All recyclables must be rinsed and placed in the outside bins

Compost must be dumped in the compost barrel in the walk in cooler

·         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.

 CANCELLATION POLICY

            Once you have booked kitchen time you are responsible for paying for those hours.  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.

 VACATION POLICY

Once you have set kitchen hours those are your hours, and we will not give them away.  If you go on vacation you must pay for those hours if you wish to keep them when you come back. 

(This rental applies the same as an apartment rental.)

If you do not care if you maintain the same hours when you return then we require one month written notice and will release your set times.

 VIOLATIONS

Repeated (2) Violations of Health Department Codes will result in revocation of your kitchen usage privileges, and cancellation of your lease.

POLICY MANUAL

INTRODUCTION

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 SIGNED THE LATEST CONTRACT WITH E3K.

•             PROVIDE A COPY OF A VALID OKLAHOMA HEALTH DEPARTMENT LICENSE, AND CARRY THE ORIGINAL DURING ANY KITCHEN USE.

•             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.

 RESERVATIONS

CLIENTS MUST CHECK AVAILABILITY AND MAKE RESERVATIONS THROUGH 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 FOR THE CURRENT AND FOLLOWING MONTH. ON THE 1ST OF THE MONTH, THE NEXT MONTH WILL BE AVAILABLE FOR RESERVATIONS. FOR EXAMPLE, DURING AUGUST, TIME CAN BE RESERVED FOR BOTH AUGUST AND SEPTEMBER. ON SEPTEMBER 1ST, TIME CAN BE RESERVED FOR SEPTEMBER 1ST THROUGH OCTOBER 31ST.

 PAYMENT

AFTER A RESERVATION HAS BEEN MADE, CLIENTS WILL RECEIVE AN EMAIL CONFIRMING THE SPACE BOOKED, THE TIME AND DATE OF THE BOOKING. E3K RESERVES THE RIGHT TO AUTHORIZE THE CREDIT CARD PROVIDED BY THE CLIENT FOR THE AMOUNT DUE PRIOR TO THE BOOKING TIME. AFTER THE BOOKING, AN INVOICE WILL BE SENT TO THE CLIENT FOR THE TOTAL AMOUNT DUE (INCLUDING ANY FEES FOR ADDITIONAL HOURS USED, SPECIAL CHARGES FOR CLEAN-UP, DAMAGED EQUIPMENT ETC). PAYMENT OF THE INVOICE MUST BE MADE WITH 3 BUSINESS DAYS OF THE INVOICES BEING RECEIVED.

 CREDIT CARD PAYMENTS

PAYMENTS MAY BE MADE CREDIT CARD There is a 2.5% Fee for using a credit card.

 CANCELLATION POLICY

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 HOURS

UNUSED HOURS FOR THE KITCHEN CANNOT BE CARRIED FORWARD.

KITCHEN RESERVATIONS CAN ONLY BE TRANSFERRED OR OTHERWISE EXCHANGED WITH PRIOR APPROVAL FROM E3K.

 SCHEDULING PICK-UP/DROP-OFF

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

DRY STORAGE

18” X 36” X 18” Shelf DRY STORAGE, & PALLET STORAGE . PLEASE SPEAK WITH AN E3K STAFF MEMBER FOR DETAILS.

 COOLER / FREEZER STORAGE

COOLER SPACE & FREEZER SPACE MUST BE RENTED ON A MONTHLY BASIS. IF YOUR COOLER OR FREEZER STORAGE NEEDS IS ONLY FOR A FEW DAYS, MAKE SEPARATE ARRANGEMENTS WITH THE E3K STAFF.

 STORAGE REQUIREMENTS

ORGANIZE AND CLEAN YOUR STORAGE AREA(S) REGULARLY. KEEP ANY PERSONAL INGREDIENTS, EQUIPMENT, OR PRODUCTS CLEAN AND ORGANIZED IN YOUR DESIGNATED SPACE ONLY. DO NOT STORE ANYTHING ON SHELVES LABELED AS RESERVED. ALL PRODUCTS AND FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS MUST BE CLEARLY LABELED WITH YOUR NAME, CURRENT DATE, AND CONTENTS. ITEMS NOT CLEARLY LABELED OR STORED MAY BE THROWN AWAY.

 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.

 

NOTE: THAT IF ANY EQUIPMENT OR FOOD IS IMPROPERLY STORED, E3K STAFF MAY EITHER MOVE THE ITEMS AND/OR DISCARD THEM.

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

PARKING IS AVAILABLE FOR OUR CLIENTS DURING RENTED KITCHEN TIME IN THE PARKING LOT NEXT TO THE 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.  

 BULK PURCHASING AND CONSOLIDATED ORDERING BETWEEN CLIENTS.

E3K IS INTERESTED IN BULK PURCHASING AND WORKING WITH CLIENTS TO COMBINE ORDERS TO ACHIEVE THE BEST PURCHASING POWER POSSIBLE.  PLEASE CONTACT E3K STAFF IF YOU ARE INTERESTED IN PARTICIPATING IN COOPERATIVE PURCHASING.

 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.

 PHONE USAGE

A TELEPHONE IS AVAILABLE IN THE KITCHEN IN CASE OF EMERGENCIES. THE TELEPHONE IS NOT TO BE USED BY CLIENTS FOR BUSINESS OR PERSONAL USE.

 

 KITCHEN USE AND CLEANING POLICIES

GENERAL GUIDELINES

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.

 DISHWASHING

PROPER DISH WASHING AND SANITIZING IS IMPORTANT FOR BOTH PUBLIC HEALTH AND CROSS CONTAINMENT. CLIENTS ARE EXPECTED TO SCRAPE AND PRE-RINSE IN THE WHITE SINK TO THE RIGHT OF THE TRIPLE SINK AND FOLLOW THE STANDARD WASH, RINSE, SANITIZE PROCEDURE IN THE TRIPLE SINK.

SCRAPE INTO THE TRASH ALL HEAVILY SOILED DISHES, INCLUDING LARGE FOOD SCRAPS, GREASY/BUTTERY EQUIPMENT, ANIMAL PRODUCTS, ETC. PRE-RINSE IN THE WHITE SINK. THIS WILL MAKE WASHING IN THE THREE-COMPARTMENT SINK EASIER, AS WELL AS SAVE COSTS ASSOCIATED WITH OVERUSE OF SOAP AND SANITIZER DUE TO CHANGING DIRTY DISH WATER.  NO GREASE CAN BE PUT DOWN THE DRAIN. 

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 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.

 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.

UTILITIES

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. 

 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 AT THE END OF THE RAMP ON EAST END OF ALLEY.  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.

 3K IS UNDER CONSTANT VIDEO MONTIORING; YOUR ACTIONS ARE BEING RECORDED AND CAN BE REVIEWED IF NECESSARY.