Cook More. Waste Less.

Transcription

1 Cook More. Waste Less. Kitchen Thyme s mission is to provide a commercial and demonstration kitchen facilities for rent by the hour service to culinary entrepreneurs by providing an affordable solution to the space, time, and expense of owning or renting a kitchen of their own full time. Upon completion of the extensive build out, Kitchen Thyme s facility located at West Broad Street, Richmond, VA 23294, will have two (2) private kitchens ( Dream Kitchen and Pro Kitchen ); each will be commercially equipped, permitted by the Virginia Health Department (VHD) and inspected by the Virginia Department of Agriculture and Consumer Services (VDACS). Whether you want to start or grow a catering, personal chef, baking, specialty foods, or meal preparation/delivery business, our kitchens can serve as the base of operations for your business. Our kitchens may be reserved by the hour, day, week, or month on a first come-first serve basis. The following are steps to get your business operating from our kitchens as smoothly as possible. Page 1 of 8

2 Step 1: Application and General Requirements for ALL Businesses A. Complete and submit Application on line through the Book Thyme portal on B. Pay a one-time, non-refundable $50.00 processing fee through the Book Thyme portal on C. Provide proof of your valid ServSafe certification through the Book Thyme portal on. Kitchen Thyme will notify applicants about their Pre-Approval status within five (5) business days following receipt of all documentation. Step 2: Pre-Approval & General Requirements for ALL Businesses Upon pre-approval, business applicants will need to take the following actions: A. Review, sign, and submit Kitchen Thyme s Operating Agreement. B. Review, sign, and submit Kitchen Thyme s Policy & Procedure Handbook. C. Provide proof of both general and product liability insurance coverage of at least $2 million per occurrence that names Kitchen Thyme, LLC as an additional insured, through the Book Thyme portal on. If you need an insurance broker, we can recommend our agent: Katherine H. Short, EA, CPCU SIL Insurance Agency, Inc Markel Road, Suite 203 Richmond, VA (office) (fax) kshort@silinsurance.com ( ) Upon successful completion of all Step 2 requirements, Kitchen Thyme will issue an Approval Letter for your business. Page 2 of 8

3 Step 3: Complying with Specific Food Safety Regulatory Requirements Kitchen Thyme s facilities are permitted by the Virginia Health Department (VHD) and inspected by the Virginia Department of Agriculture and Consumer Services (VDACS). The types of food products your business produces or intends to produce will determine how your business is/will be regulated and by which of these and/or other related authorities, e.g., US Department of Agriculture. Furthermore, if your food business conducts interstate commerce, it also may be subject to Food and Drug Administration (FDA) requirements. To help your business navigate through and comply with applicable food safety requirements and get your business operating legally from our kitchens, we have identified key requirements in accordance to two (2) main food business categories: Category 1: Food businesses are those businesses that produce, prepare, assemble, or provide food for immediate consumption by the public to include but not limited to: Caterers, Personal Chefs, Meal Preparation and Delivery Operations. Category 1 Food Businesses are primarily regulated by local health departments and because Kitchen Thyme s facility is located in Henrico County, VA, the VHD will have jurisdiction. Category 2: Food Businesses are those businesses that manufacture, produce, process, and offer packaged food for sale (retail or wholesale) to include by not limited to: Specialty Food Producers and Bakers. In the State of Virginia, Category 2 Food Businesses fall within the jurisdiction of VDACS. (see: Page 3 of 8

4 Category 1 Food Businesses: Specific Requirements for Caterers, Personal Chefs, & Meal Preparation/Delivery Operations The following are specific requirements of the VDH for businesses that produce, prepare, assemble, or provide food for immediate consumption by the public such as food catering or meal preparation/delivery operation. 1. Complete and submit the VHD Application for Permit to Operate a Food Service Establishment ( Food Establishment Permit Application *), along with the following to the VHD: A. Kitchen Thyme s Base of Operations Approval Letter B. A copy of your business license (or a copy of the business license application) C. Proof of a valid Servsafe certification D. Non-refundable fee of $40.00 payable to VHD (*): The Food Establishment Permit will allow you to operate your food business at Kitchen Thyme. A copy of the Food Establishment Permit Application, pre-populated with Open Kitchen s information can be found in the Requirements section of our website. If you would like assistance completing this application, please contact Melissa Krumbein, President, at COOK (2665). Upon receipt of the Food Establishment Permit Application, the VHD will schedule a Pre-Opening Inspection of your base of operations (i.e., Kitchen Thyme). According to VHD, The inspection should be scheduled within 5-10 days after notification. Page 4 of 8

5 2. Schedule and Complete the VHD Pre-Opening Inspection. Contact Melissa Krumbein at COOK (2665) to schedule a time for your VHD Pre- Opening Inspection at Kitchen Thyme. Upon passing the inspection, the VHD will issue the Food Establishment Permit allowing your business to operate from Kitchen Thyme. You will not be charged for kitchen time used during the inspection, if under 1 hour. NOTES: 1. Even though Kitchen Thyme s facility is under permit by the VHD, each food business that operates from Kitchen Thyme must be approved for a permit separately. 2. Once your food business is permitted to operate at Kitchen Thyme, other types of inspections by the VHD will/may be necessary. For more information, please visit: ents/2009/2010%20food%20regulations%20final%20with%20toc.pdf. Your business is responsible for complying with all VHD inspection requirements. 3. Once your business has been issued a Food Establishment Permit by VHD, you can proceed to Step 4 (see below). Page 5 of 8

6 Category 2 Food Businesses: Specific Requirements for Specialty Food Producers and Bakers The following are specific requirements of VDACS for businesses that manufacture, produce, process, and offer packaged food for sale (retail or wholesale) such as specialty food producers and bakers that sell food products at retail stores, farmers markets, cafes, restaurants, and online. 1. Review Virginia s Food Safety and Security Laws and Regulations, ( and the following specific document VIRGINIA FOOD LAWS (2008 Edition) 2. Review, complete and submit all information requested in the VDACS Food Information Packet to Melissa Krumbein, President, via fax or melissa@kitchenthymerva.com. Melissa will forward this information packet, along with Kitchen Thyme s Base of Operations Permission Letter, to the VDACS Food Safety Specialist assigned to Kitchen Thyme s VDACS inspector, who is responsible for conducting all food safety inspections at our facility. Upon receipt of the VDACS Information Packet, the inspector will contact you to schedule a Pre-Opening Inspection of your base of operations (i.e., Kitchen Thyme). According to VDACS, this should take approximately 5-10 days. NOTE: If you need assistance completing the VDACS Information Packet, please contact VDACS directly at Schedule and Complete the VDACS Pre-Opening Inspection. Contact Melissa Krumbein at COOK (2665) to schedule a time for your Pre-Opening Inspection at Kitchen Thyme. Upon passing the inspection, VDACS will deem your business inspected and issue an inspection report before you are authorized to operate your food business at Kitchen Thyme. You will not be charged for kitchen time used during the inspection if under 1 hour. Page 6 of 8

7 NOTES: 1. Even though Kitchen Thyme is a VDACS inspected facility, each food business that operates from Kitchen Thyme must be inspected and issued an Inspection Report separately. 2. Once your food business receives its initial Inspection Report from VDACS, other types of inspections by VDACS will/may be necessary. For more information, please visit Your business is responsible for complying with all VDACS inspection requirements. Once your business has been issued an Inspection Report by VDACS, you can proceed to Step 4 (see below). Page 7 of 8

8 Step 4: Final Step prior to Reserving Kitchen Thyme Now that your food business has received either a Food Establishment Permit by VHD and/or Inspection Report by VDACS, these are your final steps prior to reserving kitchen time: A. Pay a Basic Deposit Fee of $200 (online payment via Book Thyme portal) that is refundable provided that Kitchen Thyme does not have to make any claims for equipment damage or loss, damages to our facility, cleaning, or nonpayment. B. Attend a 1-hour commencement of business orientation at Kitchen Thyme. At the orientation you will finalize any remaining paperwork with Kitchen Thyme and receive a thorough walkthrough of the facility and training on the proper use of the equipment within each of the two Kitchens. Upon successful completion of Step 4, Kitchen Thyme will issue your business a Client ID Code which will allow you to schedule and purchase kitchen time. Congratulations!! Page 8 of 8