Synpaedia | Main / Saturday Kitchen Clean

1. Do everything a normal after-dinner clean would do (wash dishes and cutting boards, take out compost, sweep and mop floors, etc.).

2. Refrigerators: Take out everything, throw away old stuff (but keep leftovers that people will still eat), wipe down the outside, inside walls, and racks with bleach water and a rag, put things back in neatly. This goes for all three fridges: GC, NGC, produce/dairy.

3. Freezer: Just tidy up, no need to take everything out etc.

4. Pantry: Tidy up, make sure everything is off the floor and on metal racks. We get in trouble if there are boxes sitting on the floor.

5. Shelves: Clean and organize all our shelves, including salsa/lemon juice shelf, big oil vats shelf, spice rack, tea rack, small oil bottles/small sticky jars/salt/baking powder shelves, cookbooks, and vinegars. Usually this means taking everything off, wiping off accumulated guck, and putting it all back neatly.

6. Cupboards: Wipe down the front of all cupboards, including appliances, cleaning supplies, baking goods, pots, dishes, etc. Remember the sides of the island that don't have doors, too.

7. Oven area: Clean off the stove top, possibly removing the pieces to wash if necessary. Clean the griddle if it needs it, and empty the grease trap into the black oil barrel outside. (We have our own oil barrel outside now! No more going to Phi Sig! Woohoo!) Wipe down all the metal surfaces near there—backsplash, wall on your right, etc.

8. Dry goods bins: Wipe down the front of snack bins and the tops of big rolly bins. The idea is to make them more sanitary and get off accumulated food/hand oils.

9. Recycling: Take out all the recycling and put it in the appropriate containers. Break down cardboard boxes and put them in the corrugated cardboard bin at the far end of the parking lot. Break down waxed boxes and leave them near the mixed paper and bottles bins; they’ll be taken away from there.

The main idea is do the things that never really get done day-to-day. It should take the full three hours (so if you start a little late, plan on going a little late), but it shouldn't really take more than three. Feel free to find a Kitchen Manager if you have questions.