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Kitchen Rules - 

• Never leave dirty knives in the sinks/around  (always place in designated knife holder) 

• Always wear closed toe shoes

• Always have hair up & pulled back 

• No phones

• If you have to go to the bathroom please let a manager know 

• No taking food or drinks 

• Always clean the areas around you

• Always sweep & wipe down counters during down time 

• Never refill a dirty container, always get a clean new container

• Always cut food on a cutting board 

• Always pay attention to stock rotation (older dates use first)

• Place new product behind older product whenever restocking 

• Always change gloves between dishwashing & food prep

• Always wash hands in bathroom or in the designated hand washing station at snackbar when coming into the kitchen 

• Leave all personal belongings outside of the kitchen, no personal items may come in contact with any food production equipment.

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General Info - 

• Dish rotation is made every morning to show which kitchen assistant is responsible for party host dishes in between time slots. 

• Party hosts leave their red bags in party room 8 with knives and all other things that need to be washed inside. Party hosts take their carts! 

• Party hosts leave pitchers and all things regarding drinks to the bar. Bartender is responsible for cleaning. 

• If you are assigned to a dish rotation slot you are responsible for cleaning all of the dishes and red bags in between time slots. Kitchen assistant is responsible for returning knives after they are cleaned. Party hosts use extra time in between parties to clean their rooms

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Dishwashing Station - 

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How to use three compartment sink:

• Compartment 1: WASH. Allow dishes to soak in soapy hot water and scrub the dishes with the brush or brillo pad. 

• Compartment 2: RISE. Use sprayer to rinse dishes with hot water and ensure all of the soap is washed off. 

• Compartment 3: SANITIZE. Dip dishes into the sanitizer.

 

How to use dishwasher:

• Make sure dishes are thoroughly scrubbed and that there is no excess food/grease before spraying down in clean dishwashing area.

• Lift handle and put in dishwasher machine. 

• Once all of the dishes are clean, leave them on the drying rack to dry. If not fully dry, wipe them down with a towel before putting it away. All utensils, dishes, oven trays/pans, dirty containers, etc. should be cleaned and put away,

• Empty all of the sinks by pulling the drains at the bottom. *Only empty one compartment at a time of the sink will overflow. If it does overflow make sure you clean it up.

• Clean and wipe down the area around the drying rack as well as the drying rack itself. 

• Wipe down the sinks, make sure there is no leftover food (this includes the sink/spray area attached to the dishwashing machine).

• Wipe down all dish tables.

• Wipe down dish machine doors and handles.

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Opening Procedure (Morning Shift People):

When arriving at the Bounce Bites kitchen, the staff member or members responsible for opening must complete the following.

 

• Wear gloves at all times

• Leave all belongings in the breakroom, no personal items may come in contact with any food production equipment. 

• Lay down floor mats (change gloves)

• Fill the triple sinks with appropriate solutions, testing the sanitizer sink with ph strips to make sure the chemicals are active. 

• Fill the utensil cup with fresh sanitizer water from the third sink.

• Clean, disinfect, sanitize all surfaces and door handles including appliances

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During Hours Of Operation:

While the Bounce Bites kitchen is open, the staff member or members responsible for the production of food items must make sure they are following a very strict method of operations. On top of our standard cleaning procedures, extra precaution is being taken to make sure the food being served to our customers is safe to eat. 

 

• Wear gloves at all times

• Leave all personal belongings in the breakroom or anywhere outside of the kitchen.

• Every 2 hours or if needed, replace water in all 3 sinks.

• Every 2 hours or if needed, replace sanitizer water in utensil cup

• Every 45 minutes, or if a food item was prepared on or near any surface, clean/disinfect/sanitize that surface and any utensil or pan used to prepare it.

• Every 45 minutes or when appropriate (in between preparation of food items) change gloves.

• Every 45 min clean/disinfect/sanitize all handles including appliances

NO EATING WHILE WORKING IN THE KITCHEN NO EXCEPTIONS!!!!!!!!! Get a manager to cover you to go eat or drink while following all hygienic procedures.