Culinary Membership Protocol
Commercial Shared Commissary Kitchen & Health Protocol
📋 Health Dept & Base of Operations Letters
- ✅ Commissary Verification Letter: Issued only upon active membership, signed agreement, and verified insurance COI.
- ✅ Certified Food Manager: Every hourly user must maintain active ANSI/ServSafe Food Protection Manager certification.
- ✅ Mobile Truck Sign-In Log: Mandatory daily timestamped sign-in sheet on file for county health inspector audit.
🚚 Food Truck Greywater & Fresh Water Rules
- ✅ Potable Water Fill: Dedicated food-grade NSF 61 drinking water hose; zero garden hoses on potable manifolds.
- ✅ Greywater Disposal: Dump wastewater exclusively into dedicated subterranean sand/grease interceptor dump basin.
- ✅ Zero Storm Drain Discharges: Pouring wash water, grease, or sanitizer into outdoor storm drains is grounds for instant eviction.
🧊 Walk-In Cold & Dry Storage Labeling
- ⚠️ FIFO Date Dotting: Every cambro, pan, and speed rack must bear printed Member Business Name, Date Prepped, and Use-By.
- ⚠️ Raw Meat Hierarchy: Poultry on lowest wire shelves; ready-to-eat and cooked items stored on top tiers.
- ✅ Unlabeled Disposal: Kitchen management automatically discards unlabeled or expired foods every Monday at 6:00 AM.
🧼 Station Sanitation & Deep Clean Checklists
- 💎 3-Compartment Sink Protocol: Wash (110°F soapy), Rinse (clean water), Sanitize (200-400 PPM Quat / 50-100 PPM Chlorine).
- 💎 Hood Filter Degreasing: Fryer and wok station operators must soak stainless baffle filters after heavy frying sessions.
- 💎 $150 Cleaning Fee Penalty: Leaving dirty flat-tops, un-swept prep bays, or full trash cans incurs automated billing fine.