If we are able to fix the current dishwasher we don’t have to worry about all that because our current dishwasher has NSF certification.
The kitchen will never be certified as a commercial kitchen until we get more cold storage and a proper three stage sink with a sanitation station. And pay the yearly fee. Right now it is certified as a “process kitchen” which allows all the things I described as long as we have any cheap dishwasher with a NSF sticker on it. This broken dishwasher has such a sticker. The inspector showed up today because we are certified as a process kitchen and he hasn’t been able to get in to the space do the initial inspection. The last step is running a dishwasher cycle with these test strips he left me to verify that it gets hot enough to cook all the germs.
Once we get any dishwasher in place and start doing 14 fundraising dinners every year (one dinner a month??) then we’ll be able to raise enough dollars to …buy a proper sink? …expand our cold storage? …offset the energy costs of running a sanitation station and more cold storage? …afford a commercial license? Win win win win win.
The health inspector made a surprise visit this morning. He approved the maker kitchen as a processing space. What does this mean for makers?
- Small-run batches created in the maker kitchen can be sold commercially at farmers markets and the like as long as someone present has their safe food handling ticket. You can test your recipes and test your market potential!
- We can have up to 14 fundraiser dinners at the space each year open to the general public. Any more meals than that requires a commercial permit (which we cant apply for unless we create more cold storage space and a proper sanitizing sink). Again there needs to be someone present with safe food handling training.
- But before any of this can happen we need to get our dishwasher up and running!
If you have any more questions about what can/cant be done in the maker kitchen as far as the city is concerned you should contact our health inspector: