11+clean+up


 * 1) Clean up

Cleaning supplies are kept on shelves in the very back of the pantry. They cannot be near food by law. There are wiping cloths and 3 kinds of quart-sized spray bottles. In order of use, they are:
 * 1) soapy water (1 cap full of liquid soap per quart of water)
 * 2) Plain rinse water
 * 3) sanitizer (1 cap full of bleach per quart of water)

Wipe and sanitize tables. Put away tables and chairs on their dollies and return to the East room behind the folding doors. May start earlier if they are vacant.
 * In the Dining Room**

Any debris on the floor may be swept into the trash. No need to mop.


 * In the Kitchen**

Grill: clean with oil, brick, and paper towels (not dishcloths) Dishwashers put away all tableware Pots, pans, coffee pots are washed out in the 3 big sinks and stored.

We do offer leftovers to guests. Volunteers may take leftovers home for consumption or animal feed. Please note: cooked meat and eggs are a good medium for bacterial growth if kept at room temperature for more than 4 hours. We should discourage guests to keep these foods for future meals. Guests can take food to another person who needs breakfast.

What to do with Leftovers: -Unused dry cereal back in plastic bag and sealed. -pancake batter may be tightly covered and frozen for future use, labeled with date. -meat may be frozen for future use, labeled with date. -cooked eggs and pancakes must be discarded unless you know someone with a pig who can help out! -unused milk, butter, and juice can go back in the fridge. -Syrups go back in the pantry on a tray.

Soak sponges and brushes used for the handwashed items. Pour a splash of bleach and fill with water in their glass container.

Take out trash and recycling. Dumpsters is outside to the right as you leave the Parlor Dining Room door. The key is hanging next to the kitchen door near sign-in sheets.

Sanitize sinks and counters