Refrigerators
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.
Freezer
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.
Microwave Oven
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.
Rice Cooker
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.
Sinks
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.
Utensils
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.
Dish Towels / Bar Mops
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.
Cleaning Checklist
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.