The kitchen at OCC (Named as Ananda Bazar) is for the use and enjoyment of members & organizations within our Odiya community or any other community, expected to keep and maintain this facility in an excellent condition to provide safe food service to all who use it. This guide is designed to provide you with all the information you will need to use/request and enjoy the kitchen.
As with all kitchens, there are appliances and work equipment that can be very dangerous if not handled with care. Safety guidelines, below, must be followed at all times:
• No unaccompanied minors are allowed in the kitchen at any time. Anyone under the age of 18 must have written permission from the Kitchen Team and all Diocesan guidelines regarding Safe Environment must be followed.
• No person under the age of 25 will be authorized to request use of the kitchen.
• There are one fire systems located in the kitchen
1. A fire extinguisher is located on the wall next to the door to be used on small fires that are NOT grease fires.
2. A gas system is installed separately for special occasion. This system will activate automatically when the heat above the stove is too hot/high. This system takes all the oxygen out of the air. If it is activated, leave the kitchen IMMEDIATELY.
3. Pulling the lever next to the main entrance door by the front entrance can also activate this system. There is also a fire emergency exit procedure/plan posted on the walls near the doors in the kitchen. Please review the various emergency exits before you begin your event and explain to the remaining kitchen staff.
The kitchen doors (2) must remain locked at all times due to safety and liability issues. However, the kitchen may be used by occupants at anytime during our regular hours which are from 8AM to 8PM. Upon approved request to use the kitchen, the Maintenance staff at OCC will be available to open the Kitchen for you.
Kitchen Dimension : 700 Sft of Working space
Doors : 2 (One Main Door, and one Exit Door to Main Hall)
Windows : One Long Window (Closed) enough sun light during the day time use
Air Condition : 5 Ton Commercial A/C Unit
Kitchen Chimney Vents (2) nos.: 60″ Wall Range Hood – ProV 60W With 300 CFM as per the City requirement
• Submit a completed Facility Request Form.
• Obtain approval to use the Kitchen.
• Participate in Training Session to use the kitchen, if necessary.
• Hold Event
• Complete the Kitchen Sign-Out Sheet, hanging on the Door, indicating that all procedures were completed and the kitchen is left clean.
Orientation/training sessions on the proper use of the kitchen equipment, safety and cleanup procedures are available prior to requesting the use of the kitchen when appropriate. Contact Kitchen Lead at OCCKitchen@occhou.org or schedule a training session.
A deposit and/or fees may be required to use the kitchen for your event. If required, the deposit will be refunded only when the kitchen is inspected and found to be clean and in proper order.
No person under the age of 25 will be authorized to request use of the kitchen.
The kitchen may only be used when reserved in advance with a Facility Request Form, approved by the OCC Kitchen Team, and when your group has received the proper kitchen training if necessary.
One person must agree to be responsible for the kitchen insuring proper use of the equipment, clean up and safety. This person must be listed, with proper contact information, on the Facility Request Form. This individual must also be the last person to leave, insuring the kitchen is left clean and everything is put back into its proper place.
The kitchen doors MUST be locked on your way out the door.
Each group is required to oversee the cleanup of the kitchen and surrounding area. Failure to properly clean the kitchen may result in additional charges for use of the space. Should you wish to hire someone to assist with the cleaning, please contact at OCCKitchen@occhou.org .
A Facility Request Form must be submitted to request the use of the kitchen. This is the same Facility Request Form for reserving any space at the OCC Facility, but you must also specify the kitchen usage needs.
Please complete all the details on the Facility Request Form, including kitchen needs. Submit the Facility Request Form to the OCC office or send email to OCCKitchen@occhou.org
The easiest and fastest way to submit your Kitchen Facility Request Form is to email the completed form to the OCC Kitchen Team at OCCKitchen@occhou.org or OCC office is recommended that you reserve the kitchen and any space as soon as possible as there is limited availability.
Your completed Kitchen Facility Request Form may also be left in the OCC Office indicating to the office staff of your request. Your request will be handled by the Office Staff. Review & Follow-up on Kitchen Facility Request Forms.
Upon receipt of your Kitchen Facility Request Form, the request will be reviewed and a response will be communicated to you in a timely manner.
We have assorted cooking utensils, dishes, pots and pans that are available for your use and are located in the back part of the kitchen. Below is an overview of many commercial and industrial appliances and kitchen tools that will assist you in your event. We ask that you ensure that all kitchen supplies are taken care of and returned to their proper location.
Steel knobs on front turn on the stove top. Black knobs with numbers turn on the oven. This stove is an industrial model and will heat at a much higher temperature than a normal residential oven. Use low heat to prevent burning your food. Do not place anything on the stove that is not being cooked as there are pilot lights will melt or burn items quickly. Clean and turn off when finished.
Refrigerators are for your use. With prior approval, you may deliver food before the date of your event. This approval is needed to insure space is available for your group. All items should be labeled with your groups name and the date of use. Please do not touch the controls to the Refrigerator.
NO food is to be left in the refrigerator after your event.
The Freezer is for your use. With prior approval, you may deliver food before the date of your event. This approval is needed to insure space is available for your group. All items should be labeled with your groups name and the date of use. ONLY open the freezer door when required. If the door is opened and closed too often the freezer unit on top will freeze and the body of the freezer will defrost and ruin the food inside. Please do not touch the controls to the Freezer.
NO food is to be left in the freezer after your event.
The Microwave Oven is only used to keep food warm, not for cooking. Turn on switch and knob located at the bottom front of the Microwave. Inside temperature is shown on the bottom front, right side. Clean and turn off the switch and knob when finished.
The Rice Cookers (4) are available only upon special request. This cookers are designed for cooking rice or any steam type cooking process. When finished, turn off temperature and pilot light.
The large three-section sink next to the Hall Door is the only one to be used to clean dishes and cooking utensils. Please do not put any food down the sink drains.
Right Side Sink – Used to rinse off dishes before washing. Make sure NO food goes down the drain. All food must go into the trash.
Center Sink – Used to wash the dishes. Use the soap that is provided. Push the blue button on the facet nozzle to add soap to water. Use Hot water.
Left Side Sink – Used to rinse soap off all washed items. Use hot water to sanitize. Note: Dishes maybe left to dry a few minutes but MUST be put away.
The utensils are for your use. With prior approval, you may use on the date of your event. This approval is needed to insure the inventory is accounted.
The OCC Kitchen Team will do our best to keep dish towels and rags available for use. If you have any that you can donate from home, please bring them into the kitchen as they seem to disappear.
You are welcome to bring your own towels and rags. If you use towels and bar mops from the kitchen it is your responsibility to take the dirty rags home and wash them and return them as soon as possible.
There are some basic cleaning supplies (soap, rags, stainless steel cleaner, etc.) in the back of the Social Hall kitchen to assist in keeping our kitchen clean. Please feel free to donate any cleaning supplies as these are donated.
• The kitchen should be cleaner when you leave than when you found it!
• The kitchen floor must be swept and free of dirt. Broom and dust pan is located in the janitor’s closet.
• All countertops and workspace must be wiped down, even if not used.
• All dishes, pots, pans and utensils are to be washed, dried and put away. (No exceptions)
• All equipment (used and not used) should be wiped down and left clean. Use soap from the center sink to clean all items and sinks. There is stainless steel cleaner in the back of the kitchen to wipe off the refrigerator, freezer, food warming rack, etc.
• All trash in Social Hall and Kitchen is to be emptied into the dumpster which is located outside next to the east side Parking lot.
• All dirty towels and rags should be taken home to be washed and returned.
• Charges may apply if the kitchen is not left clean and in proper order.
• Stove/Oven – Turn off all knobs in front (both red and black)
• Rice Cooker – Turn off black temperature knob and pilot light
• Utensils – Make sure all utensils are cleaned and kept it in the appropriate location.
• Remove any and all food items from Refrigerator and Freezer.
• Take all pans and containers that do not belong to the kitchen.
• Ensure that the floor is swept and moped
• Complete the Checklist in the Binder, hanging on the door, indicating that all cleanup checkout procedures have been completed.
• Lock all 2 kitchen doors.
