# Notes from Krista:

- Electrolog certificate (electric check – authorized/given by a certificate electrician) (have the engineers done this? Lights, stoves, all electricity) (possible cost for the certificate 1500)
**yes we have this from when we connected electricity, all good here**
- Main gas has a lower pressure than bottle gas
- Smoking rule (just needs 5 people to result in closure, simple phone call)
Outside space has to have 3 open sides
Serious - we need to be very strict
Smoking only in the street or the balcony + maybe the inside balcony
- Pans need to be aluminium (we must keep the old ones with us for when we are checked and say that we cook with them)
- Floor in the wash is not okay
- Floor in the kitchen is not okay
- Floor in the serving area is not okay
- The problem is marble, it can’t be concrete/marble
**I don't think marble is forbidden 100% but it needs good treatment, as it can be corroded from strong chemicals. It's not HACCP/ISO/whatever certified but if they come we will tell them we clean it well and only with appropriate chemicals (so no chlorine...) and we will also do this.
quick translation of the legislation (8577/83):**
> The floors of food and / or beverage shops and laboratories shall be made of impermeable and smooth material (cement mortar, mosaic, **marble slabs** [...]) and will be kept in good condition, free of cracks or other damage, and completely clean.
- Solutions are tiling/special kitchen floor/varnish and colour grouting
- INOX table and shelves for the washroom (no wood table or shelves has we were planning)
**what if everything is in closed containers? the truth is at the same time our own plan included an inox table that we would get from 'somewhere at some point'**
- Washroom door can be open. We cannot put a cloth curtain
- Tables at the kitchen don’t have to be the same level, so we can lower the stove table
**the other engineers said they do. maybe at least the adjacent ones.. we need to check?**
- Paper of fridge temperature daily (twice a day)
- Kitchen bins (4 – waste cooked food/raw meat or fish or eggs/ plastic recycling/general one)
- Waste oil taken away (asking Krista for the number for the company number)
- Health certificate (everyone has to have it)
One or two people in each shift has to have
- Whole set up looks very good , better than some professional restaurants
- Eggs on the lower shelves in the fridge
- Vegetables/meat/fish/Wheat on separate shelves
- Leftover storage needs to have date of fabrication and expiration day (labelled)
- Latex gloves and hair nets (one box of each inside the kitchen)
- Upstairs room (should be declared as an attic not a kitchen space, otherwise everything needs to be as kitchen – floor and inox) check with the engineers if that space was declared as what?
**it is already declared as supplementary kitchen and we never planned to change this (extra cost and time)**
- Keep equipment inside the kitchen as a minimum
- No wood anything, all needs to be inox
- We will need paper or plastic covers for the tables
- No ashtrays anywhere inside the building – shows that we allow smoking
- Foot pedal for all the taps (kitchen, wash are – will save a lot of water)
- Light sensors for the bathroom (will save electricity)
**we can DIY this with the soundlab group in the coming weeks, I'll pass it on**
- Ask engineers where can we put solar panels or photovoltaic panels – For the hot the hot water)
**they had said it's not possible**
- Boilers (only use the one in the washing are, turn of the others inside of the building)
- Plant trees during the night outside of the restaurant and wait (botanical time) and we will have shade on the courtyard
**I want a sweet acacia**
- Glass washing ‘brush’ device for the wash are in order to clean glass and cups