Micro Mercantes
Kitchen Manual
Welcome to the Micro Mercantes kitchen! We are happy
to welcome you to our kitchen and are proud to offer you
an affordable rent that supports our social mission.
Orientation and Keys: At the orientation, you will be
oriented to the space and learn more about the program.
If the program is a good fit, you will receive:
 A key, which you use to enter and exit through the
kitchen’s outside door.
 A code. You can use this to open a lock box. Inside the
lock box, there are keys to the garbage enclosure
outside, and the bathroom in the main community
center. Keys should be immediately put back after
use. If you go to use a key and it isn’t there,
immediately call the Coordinator.
 An alarm code, to use the bathroom in the center
after hours.
Liability insurance: You are required to carry your own
liability insurance when working in rented kitchen space.
Liability insurance is important to any small business. If
something should happen, out-of-pocket expenses for
legal defense can be enough to shut down your small
business completely, and the commercial kitchen will not
be able to provide any support in case of an incident.
Food handler’s certificate: You are required to have a
food handler’s certificate in order to use the kitchen.
License: You need a business license in order to work in a
commissary kitchen as a small business, including our
kitchen. This license applies to those looking to get their
small business off the ground by producing food and
selling it in the community.
Prioritization: We prioritize the businesses we or our
community partners are currently working with in order
to provide holistic services but we are open to other
organizations or businesses renting the kitchen.
Reserving and using the kitchen: Clients can reserve time
online. Payment is accepted before the time is reserved.
Be sure to reserve enough time to allow for setup,
production, and proper cleanup. Prices: $10/hour
Events: Customers can host events at the kitchen.
Examples include cooking demonstrations or informal
paid dinner. Any event space used must be cleaned and
swept with the same level of care used in the kitchen.
Unused reservation time: Customer who cancel less than
2 hours before their reserved time or who don’t show up
will not receive a reimbursement.
Hours of Operation: The kitchen is open 24 hours/7 days a
week, with a few exceptions.
Exterior kitchen door: Please use the exterior door (the
door that is between the kitchen and outside) to enter
and exit the kitchen.
Interior kitchen door: When you open this door, an alarm
may go off. You will need to use your alarm code correctly
to turn it off.
Bathrooms: The key for the bathrooms is in the lock box.
Please return it right away when you are done, so others
can use it.
Garbage Enclosure: The garbage enclosure is outside. The
key is in the lock box. Please remember to close the
garbage lids and door, to return the key and to replace
the garbage bags.
General Storage: Locking storage units for dry storage are
available to rent on a first come, first serve basis. Clients
with storage space can access a key to open the storage.
Micro Mercantes is not responsible for any items left in
the kitchen. Any equipment or food that is improperly
stored, or that may pose a health risk in the opinion of the
program may be moved or discarded. We require you
practice good food handler’s policies and always label and
date items for storage to help avoid confusion and any
unwarranted discarding.
Containers and Labels: Prepared food and ingredients
need to be stored in containers with tight fitting lids, such
as recyclable plastic deli cups, or metal insert pans with
lids or secured with plastic wrap.
Equipment use and modification: Equipment should be
used correctly and for their intended purposes only.
Under no circumstances can any equipment in the kitchen
be modified, altered, or otherwise adapted beyond its
intended use.
Micro Mercantes
Kitchen Use and Cleaning Policies: Clients are expected to
keep the facility in a clean, professional state at all times
and must follow proper sanitation requirements. Failure
to abide by these policies may result in fines and/or loss
of kitchen privileges.
Cleaning Policies: The kitchen provides cleaning supplies
and garbage and compost bags. Please let us know if you
anything.
Dishwashing: All dishwashing must take place in the
designated Dish Area. All soiled equipment must be
scraped of food scraps, grease, etc. in to the compost
before washing them in the three compartment sink.
You must dry your tools and dishes and take them home
to the end of your reservation.
Equipment Cleaning: Wipe down all equipment used at
the end of your shift. Stove burners that are heavily soiled
or have been covered with burnt and difficult to remove
residue must be removed from the stove and washed.
Cleaning Floors and Work Surfaces: Clients are expected
to wipe all counters, tables, sinks and equipment,
including the stove and to sweep and mop the floors as
needed.
Trash, Recycling, and Compost: Micro Mercantes is proud
to participate in Portland's Waste Management recycling
and composting programs. Please dispose of waste in the
correct bins (compost, recycling or garbage). At the end of
your reservation, please throw out waste, if full or smelly
(please use your good judgment), in to the outside
garbage enclosure. Please put a black garbage bag in the
garbage bin or a green compost bag in the compost bin.
Health and Safety: Micro Mercantes enforces standard
proper kitchen attire to ensure the health and safety of all
clients and meet State and City codes.
• Wear aprons or chef jackets
• No sandals or open toed shoes
• Cover or tie back long hair.
• No glass, ceramic, or breakable containers
• No eating in the kitchen. Drinks should be kept under
the tables using the provided mugs with lids on them.
Guests or students:
• Any student or guest who enters the cooking area of the
kitchen must be under your direct supervision at all times.
• Under the terms of your Contract you assume all liability
for risk or injury to your students and guests.
• No child under the age of 16 may enter the cooking area
of the kitchen at any time.
Employee education: It is your responsibility to provide a
copy of this manual to any employees who will be using
the kitchen, and walk them through all obligations.
Emergencies: We rely on you to call when there is an
emergency. When there is an incident, please call.
Emergency: 911
Gas emergency: 800-882-3377.
Non-emergency police: 503-823-3333
Questions? Comments? Please ask us 503-961-6420.
Thanks you.