HomeMy WebLinkAboutTCERDA 042018 Agenda & BackupTCERDA
Treasure Coast Education, Research and Development Authority
Board of Directors
Agenda
April 27, 2018
9:00AM – 9:45AM
River Walk Center
600 N. Indian River Drive, Fort Pierce FL 34950
A.Welcome Members and Guests
B.Call to Order - Mike Adams, Chair
C.Meeting Minutes of February 22, 2018
D.Public Comment
E.Treasurer's Report - Pat Murphy
F.Legal Update - Heather Young
a.Update on Your Pro Kitchen Lease
G.Executive Director Update – Mark Satterlee
a.Sunshine Kitchen Update
i.Kitchen Build Out - Cost
ii.Your Pro Kitchen – Outstanding Issues
iii.Kitchen Equipment Bid
H.Partners Update
a.University of Florida
b.Florida Atlantic University
c.Indian River State College
d.United States Department of Agriculture (Agricultural Research Service)
I.Old Business
J.New Business
K.Announcements
L.Adjournment
PLEASE TURN OFF ALL CELL PHONES AND PAGERS PRIOR TO ENTERING THE AUTHORITY BOARD COMMITTEE MEETING
Anyone with a disability requiring accommodation to attend this meeting should contact the TCERDA office at (772) 467-3107. at l east
forty-eight (48) hours prior to the meeting. 1
Treasure Coast Education, Research and Development Authority
TCERDA Board of Directors
Minutes of Meeting February 22, 2018
Convened: 3:01 p.m. Adjourned: 4:25 p.m.
The meeting of the Treasure Coast Education, Research and Development Authority (TCERDA) was held on
Thursday, February 22. 2018, at St. Lucie County, Annex Building, 2300 Virginia Avenue, Fort Pierce, Florida 34982.
MEMBERS PRESENT:
Mike Adams, Chair
Kevin Heinicka, Vice Chair
Hoyt C. “Pat” Murphy, Jr., Secretary and Treasurer
Jane Bachelor
Peter Stoffella
Ronald Cave
Megan Davis
Pamela Welmon
MEMBERS ABSENT:
Kathleen A. McGinn
ALSO PRESENT:
Mark Satterlee, Deputy County Administrator
Heather Young, Assistant County Attorney
Leslie Olson, St. Lucie County
Jennifer Anglin, St. Lucie County
Jill Marasa, EDC of St. Lucie County
John Rhodes, Moran, Stahl & Boyer
Peter Tesch, EDA of St. Lucie County
Brian Scully, USDA ARS
Kathryn Hensley, St. Lucie County School Board
Ed Skvarch, St. Lucie County Extension Office
Scotty Beaulieu, St. Lucie County
Jared Modine, Paul Jacquin & Sons, Inc.
Logan Dritenbas, EDB Architects
John Binkley, EDB Architects
George MacArthur, St Lucie County Citizen
Cindy Pickering, YourPro Kitchen
Matthew Piscitelli, The Flavored Fork
TCERDA LIAISONS:
Cathy Townsend, St. Lucie County Commissioner (present)
Reginald Sessions, City of Fort Pierce Commissioner (absent)
John Carvelli, City of Port St. Lucie Councilman (absent)
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TCERDA
A. CALL TO ORDER
There being a quorum, TCERDA Chairman Mike Adams called the meeting to order at 3:01 p.m.
B. WELCOME AND INTRODUCTIONS/ PUBLIC COMMENT
Mr. Adams welcomed the Board members and guests. Mr. Adams asked everyone to introduce themselves and
their organization.
C. APPROVAL OF MINUTES
Mr. Adams requested a motion to approve the July 27, 2017, TCERDA Board minutes. Kevin Heinicka motioned to
approve the minutes. Jane Bachelor seconded the motion, and it carried unanimously.
D. TREASURER’ S REPORT (P. Murphy)
Mr. Murphy gave an overview of the budget. TCERDA closed out the Seacoast National Bank Account and
transferred the funds back to St. Lucie County. The amount transferred to St. Lucie County was $54,506.00. Mr.
Adams requested a motion for approval of the Treasurer’s Report. By consensus of the Board members, the
Treasurer’s Report was carried unanimously.
E. LEGAL UPDATE and CONTRACTS - Heather Young
Attorney Young updated the Board on the Your Pro Kitchen lease. The lease is in draft status, Economic
Development Administration, EDA, requested a Broker’s Opinion on the rental rate. Carolyn Niemczyk, Keyes
Commercial, was asked to review the sublease to confirm that the rental rate was expected for similar properties
in the commercial vicinity. The report was submitted to Economic Development Administration and approved.
The final draft will be taken to St. Lucie County Board of County Commissioners within the next two months for
approval. Attorney Young will create an Inter-Local Agreement between Treasure Coast Research Education,
Research Development Authority and St. Lucie County. TCERDA will call an emergency meeting within the next 60
days to approve the Your Pro Kitchen final draft.
The University of Florida/IFAS has determined that sixty acres located within the Phase II of the Research
Park would provide for more efficient and economic development of a citrus research project due to its
proximity to existing research facilities and the past agricultural uses on the site. The University has
requested that the County and TCERDA enter into a Memorandum of Understanding (MOU) to provide
for the future development of a sublease of sixty acres on Parcels 3.a, 3.b, and portions of Parcels 2.a,
2.b, and 2.c. The property would be used for citrus research. The University will work with the USDA to
amend its sublease to delete the right of first refusal provision. The term of the MOU would run through
and including September 30, 2023, or until such time as parties enter into a sublease whichever occurs
first. The term of any sublease would be two periods of ten years each with the right of early terminate
upon two years notice prior to the expiration of each ten period. The notice period is intended to give
the University sufficient time to appropriate and relocate the research groves. The University would be
responsible for the cost of relocating the groves. Pete Stoffella motioned to approve the MOU. Pat
Murphy seconded the motion, and it carried unanimously.
F. Executive Director Update (Mark Satterlee)
Sunshine Kitchen Update Mark Satterlee stated the Sunshine Kitchen construction project is on schedule with a
completion date for the Your Pro Kitchen, 4,000 square feet to be completed June 1, 2018, and the build-out
completed August 2018. Satterlee stated that St. Lucie County, Jacquin & Sons, SLC Facilities, and EDB Architects
have a very good working relationship. The County will begin marketing the Sunshine Kitchen build-out. The build-
out space is 5,000 square feet. The idea for the build-out space is to have separate users; the County will meet
with Indian River State College, the Treasure Coast Food Bank, and FAU Harbor Branch Oceanographic Institute to
discuss collaborating on future projects at the Sunshine Kitchen.
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Satterlee talked about his visit to, The Rutgers Food Innovation Center (FIC) in New Jersey's in January 2018. The
FIC and its network throughout the state provide a unique food industry resource that centers its focus on
supporting domestic and international companies seeking to establish a presence in the USA. FIC is 25,000 square
feet with a one million dollar budget, funded by the Rutgers University. They didn’t have an annual report.
Satterlee visited Your Pro Kitchen (YPK) in Orlando, Florida on February 9, 2018, with Ed Skvarch, County Extension
Director, and Leslie Olson, SLC Planning and Development Services Director. YPK in Orlando is a Franchise Owner,
and the kitchen is 3,000 square feet. The Franchise sells cookies to Walt Disney Resorts. They have another tenant
CrossFit, which packages healthy meals and deliver to clients. Matthew Piscitelli, The Flavored Fork, YPK
Franchisee for the Sunshine Kitchen Food Business Incubator and the Sunshine Kitchen Construction team met
with Information Technology today to discuss the security system in the Kitchen. SLC Facilities, Project Manager,
Scotty Beaulieu is handling the installation of the Security System. TCERDA will pay for the security system, and
the tenant YPK will pay the monthly fee for maintenance per lease agreement.
John Binkley, Edlund Dritenbas Binkley Architects and Associates, P.A. and Jared Modine, Jacquin and Sons were
present to give an update on the construction and build-out of the Kitchen. Binkley stated that the building had
been stucco, the windows were in place, and the contractors were working on the interior space. The roof was
being completed, and the project was on schedule. Binkley talked about the interior improvements and the cost
of the build-out. The interior build-out will have three different sections that TCERDA can lease out to separate
tenants. The site work is being completed for the tenant improvement space. Binkley opened the floor for
questions.
Satterlee discussed how TCERDA would fund the interior improvements. Jacquin and Sons $110,000 value
engineering, TCERDA Seacoast National Bank Account was closed, and the money was moved to TCERDA’s Kitchen
account, and the general fund. Satterlee stated the County would save money by building out the improvements.
Cindy Pickering, Your Pro Kitchen Owner, was present to give an overview of the franchise. Pickering stated her
clients consists of; Caterers, Bakers, Bottlers, Food Trucks, Meal Prep, Beverage suppliers, and anyone wanting to
get into the food business. Pickering discussed how she generates revenue. YPK requires clients to sign a six-month
lease, including an 8 hour per month minimum use. This will generates revenue $135 minimum per month for
each client. YPK clients average 30-50 clients annually, generating monthly revenue of $4,050 - $6,750. Additional
kitchen time is billed at $17.00 per hour. Cold and Dry storage units rent for $45.00 per month. There are eight
offices located in the Sunshine Kitchen, which YPK will rent for $200.00 a month. The Kitchen will offer Certified
Food Safety classes and exams. The exams will be a stream of revenue. There was a discussion on who will teach
the Food Safety classes, St. Lucie County or YPK. Pickering stated YPK puts together a packet of information for
clients, which give clients the amount of money needed at startup.
Pickering stated the Health Department couldn’t enter the Kitchen unless YPK is present. Commissioner Townsend
had several questions;
• If St Lucie County or YPK offering the Food Safety classes, she wanted to know would it take away from
the University of Florida?
• Would clients need a license and permit through Florida Department of Business and Professional
Regulation (DBPR) to work in the kitchen?
Pickering asked when YPK can apply for their permit. Satterlee stated St Lucie County should have a Temporary
Occupational License June 1, 2018. Pickering noted the Sunshine Kitchen would need to apply for a Certificate of
Occupancy which will come from the building inspector. She will need to submit the floor plans prior because it
takes DBPR about two weeks to process the paperwork and set up the appointment for the Food Inspection. The
Food Inspection will not give a permit unless we have a Certificate of Occupancy. Pickering will submit plans the
first week of April. Once the floor plans are submitted, no changes are allowed.
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Matthew Piscitelli, The Flavored Fork, YPK Franchisee introduced himself to the TCERDA Board and guest. Piscitelli
has been in the food business for 12 years. He attended Indian River State College, Culinary Arts/Chef Training
Program from 2009 – 2011. Piscitelli reached out to YPK, and Pickering asked if he was interested in becoming an
YPK Franchisee? He accepted, because of the opportunity to grow his business. Commissioner Townsend spoke
very highly of Piscitelli and his business.
The Research Park Update – Satterlee discussed how the St. Lucie County would work with other stakeholders to
make the Research Park successful.
Edward Skvarch, Director of the Extension, discussed several projects that he’s currently working on;
• Dr. R. Cave University of Florida, Center Director, has a small plat to grow a trial of Sugar Beets.
Afterward, Skvarch will contact citrus owners
• Dr. Scott, North-South Institute, working with Veterans in agriculture. Scott is looking for land for
Veterans to grow gardens, afterward used Sunshine Kitchen to create a value-added product.
• Farm to Fly phase II. Scale up from phase I. Will need 1,000 acres of land to grow Sugar Beets. If he
can find ten farmers with 100 acres and willing to grow the crop, St. Lucie County can apply for the
USDA Value-Added Producer Grant (VAPG), which will expand the Farm to Fly project.
• Working with USDA scientist on HOP trials.
Peter Tesch, President of Economic Development Council of St. Lucie County (EDC), is working with
Administration, and the TCERDA Board to place tenants in the Research Park. The Research Park is Quad-A, is
shovel ready and will assist in the strategy for marketing the park and getting the Park operational.
John Rhodes, Economic Development Consultant of Moran, Stahl & Boyer, has done extensive work on Business
Parks and Economic Development. Rhodes developed the preliminary strategic plan for the Research Park. Rhodes
will facilitate TCERDA’s Strategic Planning Session in April 2018, and focus on Agriculture and Food Products grown
in our local area. Rhodes stated, TCERDA will need a good strategy to bring companies to St. Lucie County, using
the Sunshine Kitchen Food Business Incubator will be a great avenue.
In the next several months, Rhodes will develop a strategic plan and create a vision over the next five to ten years.
The Strategic Session will bring TCERDA Board members, partners and stakeholders together to develop a plan to
move the Research Park forward. Megan Davis, TCERDA Board member, expressed her excitement about the
agriculture products.
Leslie Olson, St. Lucie County Planning and Development Services Director, introduced a company at the Sea Port,
Day Boats Seafood LLC, who are commercial fishermen and looking for space to grow their business. Day Boats
Seafood is looking to clean, package and distribute their Swordfish. Day Boats Seafood toured the Sunshine
Kitchen on yesterday.
Brian Scully, Laboratory Director from USDA ARS, discussed a company that is looking for space to continue
research on Huanglongbing (HLB), also known as Citrus Greening disease. The company is currently working at
USDA ARS.
Satterlee suggested adding to the TCERDA agenda, updates from:
• University of Florida
• Florida Atlantic University
• Indian River State College
• United States Department of Agriculture (Agricultural Research Service)
G. OLD BUSINESS
There were no old business discussed
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H. NEW BUSINESS
There were no new business discussed
I. ANNOUNCEMENTS
There were no announcements
J. ADJOURNMENT
Upon no further discussion, Mr. Adams requested the meeting be adjourned. By consensus of the Board members,
the meeting was adjourned at 4:25 p.m.
Minutes submitted by Regina McCants
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Budgeted Expended Committed Remaining
Labor $199,813.00 $57,393.59 $0.00 $142,419.41
Operating $124,287.00 $11,848.83 $17,334.76 $95,103.41
Capital $0.00 $0.00 $0.00 $0.00
$324,100.00 $69,242.42 $17,334.76 $237,522.82
$237,522.82
TREASURE COAST EDUCATION, RESEARCH & DEVELOPMENT AUTHORITY
Treasurer's Report
Thursday, April 19, 2018
SLC available balance as of April 19, 2018:
SLC FY 17-18 through October 1, 2017
7
Start of Fiscal>>Report Date>>6.58
Operating Expenditures/ Available Balance
Treasure Coast Research Park
Thursday, April 19, 2018Monday, October 02, 2017 YTD (months)(without payroll - operating only)
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531000 Professional Services $48,000.00 $250.00 $16,300.00 $16,550.00 $31,450.00 $2,515.20 -$2,667.63 $13,882.37 $34,117.63 John Rhodes - Market
534000 Other Contractual Services $5,500.00 $0.00 $0.00 $0.00 $5,500.00 $0.00 $0.00 $0.00 $5,500.00
534100 Information Technology $2,000.00 $0.00 $0.00 $0.00 $2,000.00 $0.00 $0.00 $0.00 $2,000.00
534110 Software Contract $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00
534300 Contract Labor $9,637.00 $0.00 $0.00 $0.00 $9,637.00 $0.00 $0.00 $0.00 $9,637.00
540000 Travel $6,000.00 $0.00 $0.00 $0.00 $6,000.00 $0.00 $0.00 $0.00 $6,000.00
541000 Communications $3,000.00 $448.19 $0.00 $448.19 $2,551.81 $0.00 $0.00 $448.19 $2,551.81
542000 Postage & Freight $300.00 $43.34 $0.00 $43.34 $256.66 $0.00 $100.00 $143.34 $156.66 Projected Fiscal Year
543000 Utilities $1,500.00 $1,219.44 $0.00 $1,219.44 $280.56 $0.00 $1,300.00 $2,519.44 -$1,019.44 Projectd FPUA and FP
544100 Equipment Rental $1,500.00 $0.00 $0.00 $0.00 $1,500.00 $0.00 $0.00 $0.00 $1,500.00
546000 Equipment Maintenance $2,500.00 $0.00 $0.00 $0.00 $2,500.00 $0.00 $0.00 $0.00 $2,500.00
546300 Grounds Maintenance $12,000.00 $4,500.00 $900.00 $5,400.00 $6,600.00 $0.00 $4,500.00 $9,900.00 $2,100.00 Projected Fiscal Year
546320 Irrigation Maintenance $3,000.00 $1,711.52 $0.00 $1,711.52 $1,288.48 $0.00 $0.00 $1,711.52 $1,288.48
547000 Printing & Binding $500.00 $0.00 $0.00 $0.00 $500.00 $0.00 $0.00 $0.00 $500.00
547005 Printing & Binding-Materials Center $1,000.00 $185.93 $0.00 $185.93 $814.07 $0.00 $0.00 $185.93 $814.07
548000 Promotional Activities $500.00 $0.00 $0.00 $0.00 $500.00 $0.00 $0.00 $0.00 $500.00
548010 Promotional Advertising $1,500.00 $0.00 $0.00 $0.00 $1,500.00 $0.00 $0.00 $0.00 $1,500.00
548060 Promotional Activities-Entertain $3,000.00 $0.00 $0.00 $0.00 $3,000.00 $0.00 $0.00 $0.00 $3,000.00
549000 Advertising $500.00 $65.24 $134.76 $200.00 $300.00 $0.00 $0.00 $200.00 $300.00
549300 Licenses & Fees $0.00 $1,675.00 $0.00 $1,675.00 -$1,675.00 $0.00 $0.00 $1,675.00 -$1,675.00
549160 Storm Water Assessment $1,100.00 $1,156.68 $0.00 $1,156.68 -$56.68 $0.00 $0.00 $1,156.68 -$56.68
551000 Office Supplies $2,500.00 $166.12 $0.00 $166.12 $2,333.88 $25.25 $0.00 $166.12 $2,333.88
551200 Equipment < $1000 $1,060.00 $0.00 $0.00 $0.00 $1,060.00 $0.00 $0.00 $0.00 $1,060.00
551501 Office Supplies-Computer $1,000.00 $377.37 $0.00 $377.37 $622.63 $0.00 $0.00 $377.37 $622.63
552000 Operating Supplies $1,000.00 $0.00 $0.00 $0.00 $1,000.00 $0.00 $0.00 $0.00 $1,000.00
554000 Dues & Memberships $8,885.00 $0.00 $0.00 $0.00 $8,885.00 $0.00 $0.00 $0.00 $8,885.00
554100 Books & Subscriptions $1,000.00 $0.00 $0.00 $0.00 $1,000.00 $0.00 $0.00 $0.00 $1,000.00
555000 Training-Seminar Registrations $5,805.00 $50.00 $0.00 $50.00 $5,755.00 $7.60 $1,000.00 $1,050.00 $4,755.00
581000 Grants & Aids to Governmental Units $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00
$0.00 $0.00 $0.00 $0.00
TOTAL $124,287.00 $11,848.83 $17,334.76 $29,183.59 $95,103.41 $4,435.20 $24,038.76 $53,222.35 $90,871.04
% of Total 9.53%146.30%168.35%325.88%4.66%23.48%23.48%37.43%
Burn per Month $10,357.25 $987.40 $1,444.56 $2,431.97 $7,925.28 $369.60 $2,003.23 $4,435.20
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March 28, 2018
Email from Cindy Pickering, Your Pro Kitchen: Hi Mark and Regina,
St. Lucie County comments in red.
As we all get closer to opening this wonderful facility, Matthew and I have a few questions and topics for
discussion we'd like to get clarification on. Please review the following and let us know what your thoughts are.
We may need to schedule a call at some point.
Lease:
a. Your Pro Kitchen would like to ask for the first 6 months of adjustment of the rent with first rent payment to
start on January 1, 2019. This can be added to the end of the lease if possible. We are asking for this time
because starting a food business during our off season will be a challenge for our clients which will have a direct
effect on our cash flow. We have found that the summer months tend to be slower for our clients. Rent
abatement will have to go before the TCERDA Board of Directors.
b. In order to execute our lease we need ample time for our attorney to review these documents. When can we
expect to see the draft? Regina McCants sent you a copy of the latest lease with TCERDA on April 6, 2018.
c. What are the security deposit requirements of the lease? Security Deposit per the lease is
12,000.00
d. Your Pro Kitchen is asking for (ROFR) Right of First Refusal on any additional space available as we grow the
kitchen. No, St. Lucie County will control the additional space, but able to lease more space from St. Lucie
County.
e. What are our insurance requirements? Standard Insurance $1 million dollars.
Equipment:
a. Your Pro Kitchen is asking that TCERDA pay for ALL equipment, shelving, work tables, small wares on one
PO and identify equipment to be purchased by Your Pro Kitchen. St. Lucie County will purchase all equipment
with Grant funds. Any equipment not purchased with Grant funds will be leased. YPK please clarify small ware?
b. Repayment of Your Pro Kitchen equipment to TCERDA could be made at monthly installments. YPK can pay
for leased equipment.
c. All equipment should be set in place at the same time therefore insuring proper connections to gas,
electric. Yes
Food Processing Area:
a. Who is responsible for this area? If it is required of Your Pro Kitchen then we will need to put systems in
place to protect this area from clients who are not properly trained to use this equipment. TCERDA and St.
Lucie County
b. If Your Pro Kitchen is responsible for the Food Processing Area, does this mean we are also responsible for
paying additional rent? YPK will have full access control, need to extend security system. St. Lucie County will
work on rental rate. Mark Satterlee and Peter Tesch will work on rate amount.
c. If Your Pro Kitchen is required to maintain, supervise, clean this area then we would need the additional
revenue to help offset our expenses. YPK will have control, increase rent and security.
d. And do we want to charge our clients extra to use this area? YPK will charged clients for use of processing
side.
Utilities:
a. It is my understanding that Your Pro Kitchen is responsible for utilities (Electric, Gas, Water, WiFi) If so,
These accounts and deposits will need to be set up by Matthew. We will need to know when to start this process.
Talk to Construction Project Manager, Scotty Beaulieu 772-462-1259.
Media/Marketing:
a.We are asking that signage for Your Pro Kitchen be available on the sign board located on South Kings Hwy
and the building signage to be a visible spot on the front of the building facing the parking lot. Since the
entrance to Your Pro Kitchen is on the side of the building. Yes, once Danielle Biglin finish the signage, she will
send to Cindy Pickering for approval.
b. Our marketing champaign is ready for kick off and we want to inform our clients of all of the services we
offer. Therefore, We will need clarification on who will be giving the CFM (Certified Food Manager) classes and
exams. We have spoken to Ed in hopes that he will want this responsibility and he has agreed to give these
classes and exams. Which are state required for all of our clients and anyone using the kitchen to process
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food. Carol Alberts, St Lucie County Extnsion will create a working calendar of Food Manager classes and
exams. Carol will list the classes and cost on the website. IRSC will teach the Business Plan Development.
c. Your Pro Kitchen would like to share in our marketing efforts with TCERDA. Are you currently working with
a marketing company to do this? If so, could you please share this information so that we can capture a larger
audience. St. Lucie County Media Department will help market the Sunshine Kitchen.
d. Do you have a schedule for grand opening events? We are looking at late August – September. We would like
Matthew Piscitelli to get started in the kitchen before the Grand Opening.
e. Matthew and I have discussed the possibility of hosting an on site farmers market. It is not our intention to
compete with the current farmers market. Therefore, we would want to conduct this market during a weekday.
Is this a possibility? Yes, it’s a possibility. Work with Ed Skvarch at the County Extension 772-462-2847.
C/O:
a. Are we still on schedule for Friday June 1st for the building inspector? If so, then I would suggest that we
submit our floor plans to (DBPR) Department of Business and Professional Regulations, for review by mid May.
DBPR will not give Your Pro Kitchen a food permit until we have a C.O. in place. What has worked in the past
when we have opened kitchens is to submit our plans 2-3 weeks out with a tentative opening date. Yes, we are
on schedule for the Certificate of Occupancy. The schedule you have is good.
Security:
a. Who is responsible for installing, maintaining and servicing the keyless entry and camera system? St. Lucie
Counties understanding, you are going to purchase the equipment and bill the County in installments.
b. Will Your Pro Kitchen clients have the comfort of knowing that their personal equipment and supplies will be
protected from other tenants in the building? Yes
c. Will you need access to the kitchen/food processing cameras? St. Lucie County Risk Manager, St. Lucie
County Administration and Attorneys.
I have attached the paperwork that is given to each of our clients for your review. Please review the video link
on this email as well as the one I have attached.
Your Pro Kitchen is extremely excited to be a part of this project as we continue to support our local
communities.
Thank you for this opportunity, Cindy
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Your Pro Kitchen Ft. Pierce, LLC
LEASE AGREEMENT
This lease agreement (hereinafter the “lease” or “ agreement”) is made and entered into this______ day of
___________________, 2018 by and between Your Pro Kitchen Ft. Pierce, LLC hereinafter called the
LANDLORD and __________________________________________hereinafter referred to as TENANT
WITNESSETH:
1. PREMISES: Landlord leases to Tenant and Tenant hereby accepts from Landlord, for the period
of time and upon the terms and conditions set forth in this Lease, space and commercial equipment
designated for food prep located at Your Pro Kitchen Ft. Pierce 7550 Pruitt Research Road, Ft. Peirce, FL
34945 "Premises".
2. TERM: The term of this Lease Agreement shall be for a period of ______________months
commencing on ___________________, 2018 and terminating on ____________________, 2018
3. RENT: During the term of this Lease, Tenant shall pay to the Landlord, the monthly
Membership Fee for the sum of $134.95 plus tax, payable in advance on the first day of each month. If
both parties agree, when the term commences on a day other than the first of the month, Tenant may pay
Landlord the prorated portion of the rent immediately and resume monthly payments on the first day of the
following month. Any monthly payment not received within five (5) days of the due date is subject to late
charges of $75.00. In addition, Tenant shall pay interest at the maximum rate allowed by law on any and
all rent and other charges owing under this Lease Agreement which are more than ten (10) days past due.
Tenant agrees, should all monies not be paid by the 15th of each month Tenant will no longer have access to
the kitchen until ALL monies are paid. Once access to the kitchen is denied, we are obligated to notify the
state agencies at which time your food permit will be revoked immediately.
4. DEPOSIT: Upon execution of this Lease, Tenant shall pay security deposit of $250 with $25
security deposit for front door key card with Landlord for the term of this Lease as a guarantee of
performance by Tenant. Landlord is hereby authorized to expend such sums as are necessary to cure any
damages or default by Tenant during the period of this Lease. Should the tenant not use the kitchen a
minimum of 8 hours and/or pay for Membership fee per 30 day period, tenant will forfeit said deposit. In
the event that said deposit shall not be utilized for any such purpose, then, such deposit can be applied to
any renewal term thereof. Upon termination of this lease, as long Tenant is not in default under any
provision of this lease, Landlord shall return the security deposit to tenant within 30 days less any amounts
to repair any damage to the Premises caused by Tenant during its tenancy, excluding normal wear and tear.
If Tenant is in default at the termination of this lease, Tenant’s security deposit shall be held, applied to
damages or rent and returned to Tenant all in accordance with the laws of Florida in force at the time of
execution of this lease.
5. USE and NONDISCLOSURE Tenant shall use the Premises for Food Cooking/Prep for the
business of_________________________________ Tenant shall have the use of all common areas and
restroom facility common with other Tenants and subject to any rules and regulations imposed by
Landlord. Tenant shall make no major structural changes in the Premises nor attach or suspend any load to
structure, walls and ceilings. Tenant shall not do, or permit to be done in or about the premises, or bring, or
keep, or permit to be brought or kept therein, anything which is prohibited by, or which will in any way
conflict with, any law, statute, ordinance or governmental rule. Tenant shall not allow the Premises to be
used for any improper, immoral, unlawful, or objectionable purpose (as determined by Landlord). Tenant
shall not share any “trade secrets” of Your Pro Kitchen procedures and agrees to not open or design a
kitchen to become a direct competition with Your Pro Kitchen within 100 miles of one of our kitchens.
Tenant agrees in doing so will result in legal procedures at tenants expense. Tenant agrees to not share any
other Your Pro Kitchen clients recipes, or business practice.
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6. REPAIRS AND DAMAGE: Landlord WILL NOT be responsible for any damage to equipment
used or owned by the Tenants or any other person. Any repairs due to neglect or abuse, other than normal
wear and tear by Tenant or any other person will be the responsibility of the Tenant. Landlord shall not be
responsible for any personal injury or damage to Tenant or any other person or for loss of business, or for
injury or damage to the Premises or the property of Tenant or any other person.
7. STORAGE: Landlord WILL NOT be responsible for any items left on the premises by Tenant
or damage to equipment used or owned by the Tenants or any other person.
8. COMMON AREA MAINTENANCE: Tenant shall be responsible for his/her own cleanup and
maintenance of premises and equipment.
9. CASUALTY INSURANCE: Landlord shall obtain, maintain and pay for the fire and extended
coverage insurance on the Premises. Tenant shall obtain, maintain and pay for fire and extended coverage
insurance covering Tenant's property located within the Premises. Neither party shall be liable to the other
for loss or damage caused by fire or any other peril insured against under standard or extended coverage
insurance unless the loss or damage is caused by the party's negligence. Tenant hereby waives all right of
recovery by subrogation against Landlord for loss or damage to the insured property and shall cause
Tenant's insurance policy (s) to contain a similar waiver of subrogation. Tenant's insurance policy (s) shall
name Landlord as "Additional Named Insured" and provide Landlord with a Certificate of Insurance
evidencing same.
10. ASSIGNMENT OR SUBLEASE: Tenant shall not assign this Lease or sublet the Premises to
anyone other than the person (s) who signed lease.
11. LANDLORD REMEDIES: Tenant hereby pledges and assigns to Landlord all of the following
actions should Tenant not pay rent:
a) Terminate this Lease, resume possession of the Premises for its own account, and
recover from Tenant the difference between the Rent specified in this Lease.
b) Resume possession and exclude Tenant from the Premises, without terminating this
Lease, until all unpaid rent is received.
c) Enforce by distress, foreclosure, or otherwise, Landlord's lien against Tenant's
furniture, fixtures, goods and equipment.
d) In case any rent is not paid when due and the same is collected by suit or through an
attorney, tenant agrees to pay Landlord a reasonable attorney's fee together with all costs
and charges thereof.
12. RENEWAL OF LEASE OR NOTICE: Tenant must give a 30 day notice in writing should
Tenant not want to re-new or sign a new lease. Tenant agrees to forfeit deposit should the 30 days’ notice
not be given by the Tenant. Tenant agrees refund of deposit will not be issued until Landlord receives paper
work from the state of Florida stating Tenant has a request to move Food permit to another certified kitchen
or suspend Food Permit. Lease is not transferable and subject to approval by Your Pro Kitchen Ft. Pierce
LLC if tenants company is sold and new owner(s) want use of the kitchen. If approved by Your Pro
Kitchen Ft. Pierce LLC, a new lease will be required and all rules apply.
13. ACCESS TO PREMISES: Landlord, or its authorized agent or agents, shall have the right to
enter upon the Leased Premises at all reasonable times for the purposes of inspecting the same, preventing
waste, making such repairs as Landlord may consider necessary (but without any obligation to do so except
as expressly provided for herein), and showing the Leased Premises to prospective Tenants, mortgages
and/or purchases. If, during the last calendar month of the term of this Lease, Tenant shall have removed all
or substantially all of Tenant’s property therefrom, Landlord may immediately enter and alter, renovate,
and redecorate the Leased Premises without elimination or abatement of Rent or incurring liability.
2 of 5 Initial_____________
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14. INDEMNITY: Landlord shall not be liable for, and Tenant will indemnify and hold harmless
Landlord of and from, all fines, suits, damages, claims, demands, losses and actions (including attorney’s
fees) for any injury to person or damage to or loss of property caused by the negligence or misconduct or
breach of this Lease by Tenant, its agents, contactors, customers, employees, sub Tenants, invites or by any
other person entering the Premises under express or implied invitation of Tenant (excluding Landlord, and
its employees, agents, and contractors), or arising out of Tenant’s use of the Leased Premises. Landlord
shall not be liable or responsible for any loss or damage to any property or the death or injury to any person
occasioned by theft, fire, act of God, public enemy, injunction, riot, strike, insurrection, war, court order,
requisition of other government body or authority, by other Tenants, or sub Tenants of the Leased Premises
or by any other matter beyond the control of Landlord, or for any injury or damage or inconvenience which
may arise through repair or alteration of any part of the Premises, or failure to make repairs, or from any
cause whatsoever other than Landlord’s negligence. It is specifically understood and agreed that there shall
be no personal liability on Landlord with respect to any of the covenants, conditions, or provisions of this
Lease; provided, further, in the event of a breach or default by Landlord of any of its obligations under this
Lease, Tenant shall look solely to Landlord’s equity in the Premises for the satisfaction of Tenant’s
remedies with respect to such breaches or defaults by Landlord.
15. MISCELLANEOUS:
(a) Rent a Separate Covenant. Tenant shall not for any reason withhold or reduce
Tenant’s required payments of Rent, additional Rent, and other payments provided for in
this Lease. Tenants hereby agrees that the payment of Rent and Additional Rent are
covenants by Tenant that are independent of other covenants of the parties under this
Lease.
(b) Severability. If any term or provision of this Lease shall to any extent be held to be
invalid or unenforceable under applicable law, the remaining provisions of this Lease
shall not be affected thereby but shall remain in full force and effect.
(c) Binding Effect. The terms, provisions, covenants, and conditions contained in this
Lease shall apply to, inure to the benefit of and be binding upon the parties hereto, and
upon their respective successors in interest and legal representatives, except as otherwise
herein expressly provided.
(d) Headings. The titles and headings of the various sections of this Lease are intended
solely for convenience of reference and are not intended to explain, modify or place any
interpretation upon any of the provisions of this Lease.
(e) Time of Essence. All times and dates in this Lease shall be of the essence.
(f) Entire Agreement. This Lease contains all representations, and the entire
understanding and agreement among the parties with respect to Tenant’s leasing of the
Premises. Correspondence, memoranda or agreements, whether written or oral,
originating before the date of this Lease are replaced in total by this Lease unless
otherwise specifically stated.
(g) Amendment. This Lease may be amended only by in writing signed by all of the
parties hereto. This agreement may not be altered, amended, modified or terminated
except by an instrument in writing executed by the parties and/or their authorized
representatives. This provision is intended to modify any common law remedy allowing
an oral modification of this agreement. The parties intend for any modification to this
agreement to be in writing and agree that any reliance on an alleged oral modification
shall be unreasonable and the alleged modification unenforceable.
(h) Governing Law. This Lease shall be governed by and constructed in accordance with
the laws of the state of Florida. The state courts of Florida shall have exclusive
jurisdiction over any judicial proceeding relating to any dispute arising out of the
interpretation, performance or breach of this Lease.
Page 3 of 5 Initial ____________
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(i) Attorney’s Fee’s. The prevailing party to a dispute between, or litigation between or
among the parties hereto, if said dispute or litigation relates to this Lease, shall be entitled
to reimbursement from the non-prevailing party for such prevailing party’s reasonable
costs and expenses, including reasonable attorney’s fees. For purposes of this Lease, the
“prevailing party” shall be deemed to be that party who obtains substantially, the result
sought, whether by settlement, mediated or otherwise, dismissal, or judgment. For
purposes of this Lease, the term “reasonable attorney’s fees” shall include, without
limitation, the actual attorney’s fees incurred in retaining counsel for advise, negotiations,
suit, appeal, or any other legal proceeding, including mediation and arbitration.
(j) Notices. Notices given, or which may be given, under this Lease shall be in writing
and shall be delivered by certified mail, return receipt requested, postage prepaid. Notices
shall be effective upon actual receipt, except as otherwise provided. Notices shall be
directed to the parties at the following addresses.
Landlord:
Your Pro Kitchen Ft. Pierce, LLC 7550 Pruitt Research Road Ft. Pierce, FL 34945
Tenant:
Company Name __________________________________________
Contact Person ___________________________________________
Address ________________________________________________
City__________________ State________ Zip__________________
Any party may change such party’s address for purpose of this Lease by giving written notice of the
address to the other party. Rejection or other refusal to accept delivery, or the inability to deliver because of
changed address of which no notice was given, shall cause the notice to be effective when sent.
(k) Additional Documents. Each party hereto agrees to execute and acknowledge, if
required, any and all other documents and writings which may be necessary to carry out
the purposes and provisions of the Lease.
(l) Counterparts. This Lease may be executed in one or more counterparts, each of which
shall be deemed an original, but all of which together shall constitute one and the same
instrument.
(m) Non waiver. No assent or waiver, express or implied, of an breach of any one or
more of the covenants, conditions or provisions of this Lease shall be deemed a waiver of
any subsequent breach, or a waiver of any other covenant, conditions or provisions of this
Lease.
(n) Interpretation. The language used in this Lease shall not be construed in favor of or
against any of the parties but shall be construed as if all of the parties prepared this Lease.
The language used in this Lease shall be deemed to be the language chosen by the parties
to express their mutual intent, and no rule of strict construction shall be plied against any
party.
Page 4 of 5 Initial ____________
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IN WITNESS WHEREOF, the parties hereto have set their hands and seals on the date or dates set forth
below, to be effective for all purposes as of the day and year first above written.
TENANT:
Company Name:_____________________________________________
Company Address:___________________________________________
City:_____________ State:_______ Zip:_____________
Guarantor’s Signature: ____________________________________ Date:________________
Print Name:____________________________________ Title:____________________________
Guarantor’s Signature: ____________________________________ Date:________________
Print Name:____________________________________ Title:____________________________
GUARANTOR HEREBY ABSOLUTELY AND UNCONDITIONALLY GUARANTEES TO
LANDLORD DUE PERFORMANCE, INCLUDING, BUT NOT LIMITED TO THE PROMPT
PAYMENT WHEN DUE OF TENANT’S OBLIGATIONS TO LANDLORD. THIS GUARNTY IS A
CONTINUING GUARANTY, BUT IS OTHERWISE UNLIMITED AS TO FULL PERFORMANCE BY
TENANT. GUARANTOR AGREES AND UNDERSTANDS ITS GUARENTY OF THIS LEASE IS AN
ESSENTIAL TERM OF THIS LEASE.
LANDLORD:
Your Pro Kitchen Ft. Pierce, LLC 7550 Pruitt Research Road Ft. Pierce, FL 34945
Authorized Signature:_________________________________ Date:_________________________
Print Name:_____________________________________ Title:____________________________
Page 5 of 5 Initial ____________
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Client Application for use of Your Pro Kitchen Ft. Pierce
Owner/Officer/Authorized Corporate Agent Information
Legal Business Name _____________________________________________________
Business Contact_____________________________ Title ________________________
Business Contact_____________________________ Title ________________________
Business Address: _____________________________ City________ State___ Zip_____
Business Email:____________________________________ Phone _________________
Personal Information
Home Address_______________________________ City________ State___ Zip______
Phone #____________________Personal Email_________________________________
Driver’s License Number #____________________________________ State issued____
Business or Personal References
Name__________________________________ Phone #__________________________
Name__________________________________ Phone #__________________________
Name__________________________________ Phone #__________________________
How did you hear about us? Internet______
Market______Friend______Media_______
We love to thank our customers for sending us referrals.
Who can we thank?_________________________ Phone #_____________________
Signature_________________________________________ Date_________________
By signing this application you hereby certify that the information furnished under this application is
true, correct and complete. Your Pro Kitchen does not share or sell this information.
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Policy and Procedures Your Pro Kitchen Ft. Pierce
Page 1 of 7 Rev. 2/2018
Our Mission:
We want to welcome you to the Your Pro Kitchen. It has been and
will always be our mission to help you build your Dreams for
Culinary Entrepreneurship. We will provide you with a fully
licensed commercial kitchen to help aspiring entrepreneurs make
their dreams a reality.
Changes:
Your Pro Kitchen will release amendments and new versions of this document as
the need arises, and will communicate to chefs in a timely manner those changes
have been made. From time to time the State of Florida changes its practices, at
which time we will do our very best to notify you of these changes.
Requirements for the use of Your Pro Kitchen/Food Permit
Company Business Card/Company Articles
A Food Managers Safety Certification
A current Food Permit issued by the State of Florida
Security Deposit & Membership paid in advance, Key Card Deposit
Signed 6 month lease
Signed copy of the Policy and Procedures (Signature Page only)
Signed application with Non-Disclosure
General Liability Insurance Policy listing Your Pro Kitchen as additional insured.
This needs to be issued within the first 60 days of the use of Your Pro Kitchen.
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Policy and Procedures Your Pro Kitchen Ft. Pierce
Page 2 of 7
Application:
Each Chef and/or company must complete the Application. This is required by
our insurance company and all information is confidential.
Non Disclosure: We require that this be signed to protect trade secrets
about Your Pro Kitchen as well as recipes and procedure’s of other clients who
use Your Pro Kitchen.
Reservations/Unscheduled Time
When making your reservation, we request that you consider others. If you are
running late either at the beginning or end of your shift, please note that your
time slot may not be extended past your reservation. We do our best to
accommodate every ones needs although; sometimes schedules do not permit
flexibility. Please respect other people using the space and plan appropriately. If
another chef has reserved the time, and they agree to share the space then we
encourage our chefs to work together.
Kitchen time does not include loading and unloading, prep time and time to
clean.
When making a reservation go on line to our website at
www.yourprokitchen.com Enter your username (which is your company name)
and your password is your 4 digit door code.
Deposits and Rates: All Rates include Utilities but NO Consumables
Security Deposit $250
Hourly Rate $35 (this is for non-food permits and non-scheduled kitchen time)
Membership Fee includes: (minimum requirement per month)
8 hours $134.95 $16.87 per hr. Plus 7% Sales Tax
32- 59 hours in 30 days $16.00 per hr. Plus 7% Sales Tax
60 - 100 hours in 30 days $15.13 per hr. Plus 7% Sales Tax
101 plus hours in 30 days $14.26 per hr. Plus 7% sales Tax
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Policy and Procedures Your Pro Kitchen Ft. Pierce
Page 3 of 7
Payment: ALL KITCHEN TIME MUST BE PAID FOR IN ADVANCE. We
accept Checks, & Money Orders. There is $35 charge for all returned checks.
Cancellation:
Once your time has been reserved, the equipment/time slot becomes unavailable
to others. We strongly recommend that you use your time wisely and consider
how much time is needed to prepare your products.
All Chefs are required to give a 24 hour notice to cancel or reschedule.
A 24 hour notice of cancellation or re-scheduling is required to move to another
date, considering that date is available. Less than 24 hours’ notice means that
you could be charged for the time scheduled and not used.
Lease:
All Chefs are required to sign a 6 month lease and a 30 day written notice (email
is excepted as your 30 day notice) and a minimum use of 8 hours per month.
Unused hours cannot be carried forward, transferred or exchanged.
So you don’t need the kitchen anymore? Deposits are held and will be
refunded based on the following: A 30 day notice is required in writing, 6
months of continuous use of kitchen, and nothing has been damaged by you or
your staff.
Please Note: Your Food permit will be revoked should you decide to close your
business. Food permits can not be transferred. You will need complete the
process and fees with the state at your new Florida state certified kitchen.
Entry into the Your Pro Kitchen:
Our kitchen is a secured facility and can only be accessed by anyone not having a
current food permit or are employed by someone in the kitchen who has their
food permit. Access to the kitchen is through the front and back doors only using
your own key card. Your card website password is personal and you are
responsible for anyone you give this information to. You are required to secure
the facility at the end of your shift. Should you open the doors (front or back) for
someone not using their card, YOU WILL FORFIT YOUR DEPOSIT AND WILL
BE REQUIRED TO PAY ANOTHER DEPOSIT BEFORE USING YOUR PRO
KITCHEN AGAIN.
Parking:
Overnight parking is available for our clients only. Your Pro Kitchen is not
responsible for any damage, theft, parking tickets, towing, etc.
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Policy and Procedures Your Pro Kitchen Ft. Pierce
Page 4 of 7
Safety:
We strongly recommend that during your reserved time, you work in pairs. While
we understand that this is not always possible, your safety is most important to
us. Should there be an emergency during your shift, please call 911. We have two
first aid units available for your use located in the rest room and the other is
located in the hot prep area above the hand sink. Emergency Contact sheet is
located on the bulletin board located in the cold prep area should you need to
contact a Your Pro Kitchen staff member.
Storage: Dry Storage Only
Storage is available at a rate of $45 per month for each shelving unit.
Storage requirements:
Organize and clean your storage area(s) regularly. Keep any personal ingredients,
equipment, or products clean and organized in your designated space only. Do
not store anything on shelves labeled as reserved. All products and food items not
in their original containers must be clearly labeled with your name, current date,
and contents. Items not clearly labeled or stored may be thrown away. Your Pro
Kitchen is not responsible for equipment, food, clothing, etc. left at the kitchen.
Do not store anything on the kitchen floor.
Cooler/Freezer Storage:
Storage is available but limited to use while in the kitchen. Your Pro Kitchen
does not have long term storage. Should you want to bring your Cooler/Freezer
into the kitchen the following will apply:
a) Cooler/Freezer must use single phase electric (110/220)
b) You will be charged $30 per month for a single door cooler/freezer
c) You will be charged $60 per month for double door cooler/freezer
d) Your Pro Kitchen is NOT responsible for any damage or lost products
e) Every cooler/freezer must have an inside thermostat
f) Should you provide a lock on your cooler/freezer, Your Pro Kitchen
must have access
g) Cooler/freezer must be maintained and in clean order by you.
Please Note: if any equipment or food is improperly stored, YPK staff may
either move the items and/or discard them. Any stored food that, in the
opinion of YPK staff, poses a health risk will be discarded.
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Policy and Procedures Your Pro Kitchen Ft. Pierce
Page 5 of 7
Cleaning:
Chefs using Your Pro Kitchen facilities are expected to follow all proper
sanitation requirements as well as keep the kitchen in a clean and professional
state. Chefs are also expected to properly clean and sanitize after their shift, and
keep the kitchen ready for use by the next shift. Our kitchen may be busy at
times, and it is important that the kitchen remain professional and clean for
visitors, whether it’s the health department, other (potential) clients, customers,
service people, etc.
Dish washing: Proper dish washing and sanitizing is important for both public
health and cost containment. Chefs are expected to scrape and pre-rinse in the
sink located in the wash area and follow the standard wash, rinse, sanitize
procedure in the triple sink.
Scrape into the trash and pre-rinse all heavily soiled dishes, including large food
scraps, greasy/buttery equipment, animal products, etc. in the single sink. This
will make washing in the three-compartment sink easier, as well as save costs
associated with overuse of soap and sanitizer due to changing dirty dish water.
Use the triple sink for standard wash, rinse, sanitization of all dishes and
equipment. If any compartment becomes dirty or too cold, empty the
compartment, clean the sink, and refill as needed. However, scraping and pre-
rinsing should keep this to a minimum.
Sweeping and Mopping Floors: Chefs are expected to sweep and mop the
floors in all areas they use, including the sink areas. Fill the mop bucket with
fresh hot water and bleach. When finished mopping, empty the mop bucket into
the mop sink only, rinse and ring the mop, and hang it over the mop sink to drip
dry. Replace broom and dustbin to the storage area. Be sure to sweep under and
behind tables and equipment.
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Policy and Procedures Your pro Kitchen Ft. Pierce
Page 6 of 7
Wiping Down Equipment:
Wipe down all equipment used at the end of your shift. Always use a clean rag,
first with soap and water, followed by sanitizer solution. Be sure to wipe down
any equipment used (don’t forget often overlooked items like sheet pans, mixers,
food processors, the table can opener, and the inside of the microwave). For
equipment that disassembles into smaller parts (i.e. the table can opener,
mixers), wash, rinse, and sanitize the parts in the three compartment sink. If the
stove is heavily soiled, remove the grates and wash in three compartment sink,
otherwise wipe down the stove top if used.
Please Note: Any fines incurred by Your Pro Kitchen as a direct result
of a Chef or Chefs employee failing to abide by these policies will be
charged to the Chef.
Just a few quick notes:
Attire
Aprons or chef jackets must be worn by anyone using the kitchen.
Your Pro Kitchen does not provide disposable gloves, hair ties or
hair nets for your use. Please cover or tie back long hair.
Health and Safety
No glass, ceramic, or breakable containers in the kitchen.
Drinks should be kept under the tables with lids/caps on them.
Sanitation and Cleaning
Scrape and pre-rinse all heavily soiled dishes (large scraps,
greasy/buttery bowls, grounds, animal products) in the single sink
in the wash area.
Wash all dished and equipment in the 3-compartment sink (Left to
Right: wash, rinse, sanitize). 1 cap of bleach for every gallon of
water used.
Air dry all dishes and equipment.
Do not stack cutting boards or sheet pans while they are drying.
Follow all proper sanitary guidelines for preparation of meat,
including proper sanitization of equipment, tables, cutting boards,
etc.
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Policy and Procedures Your Pro Kitchen Ft. Pierce
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Finishing Your Shift
Be sure that large sheet pans, bowls, etc. are clean for the next
person that will be using them. Particularly any greasy/buttery
residue and baked-on food.
Wipe down and sanitize all counters, tables, sinks, & equipment
(doors, handles, knobs, controls, bases, etc.) using sanitizer and a
clean towel. Don’t forget the stovetop and the inside of the
microwave.
Sweep and mop all areas in which you have been working.
Organize your storage area(s). Please keep all your equipment,
ingredients, etc. in your designated area, clearly labeled. If you
need more room, ask.
Be sure all food not in its original containers is properly labeled
(name, date, and contents).
Take out your trash. Trash bags should be tied and placed in the
large dumpster in back.
Replace all trash bags with clean bags.
Break down all cardboard/paper boxes and place them in the
dumpster.
PLEASE NOTE: Please check all stoves/ovens and equipment are
turned off. Should a stove/oven be left on after your shift a fine of $50
will be imposed upon you/your company and staff working under
your license.
Business Center:
The Business center is designed to fit your special needs. To reserve
the Business Center please see the Your Pro Kitchen staff.
We are here to help you achieve your goals. Should you need any
guidance please ask.
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Policy and Procedures Your Pro Kitchen Ft. Pierce
Signature Page
By signing this, I have acknowledged that I have read AND fully understand
the “Policy and Procedure” documents issued by the Your Pro Kitchen, LLC.
I also agree to prepare ALL food products in the Your Pro Kitchen facilities
based on the Florida State guidelines, in which my food permit is issued.
Should I choose not to use the Your Pro Kitchen to prepare my products on a
regular basis, the Your Pro Kitchen and it’s staff have the right report my
none compliance to the State of Florida, at which time my Food permit will
be revoked.
________________________________________
Your Company name
________________________________________ _______________
Signature Date
_________________________________________ _______________
Signature Date
Your Pro Kitchen
________________________________________ _______________
Signature Date
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