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Cafeteria

CMS Cafeteria Series: Menus & Catering Services

Blog Type: 
Date Posted: 
Wednesday, November 22, 2017

In this article we’ll be focusing on cafeteria menus and catering services which range from breakfast, coffee breaks, short order (or quick) meals, lunch, to school wide luncheons and birthday parties.

Cafeteria meals are served in the Shark Rock Café, open Mondays to Fridays from 7am to 4pm.

SINDAL has a four-week wheel menu for lunch, and a weekly based menu for breakfast and hot snacks.  Breakfast is served from 7am to 10am and lunch from 10am to 3:30pm. Choices for lunch include: Daily Special, Salad Bar, Pasta of the Day, Mexican Station, Sushi, and Hot Snacks.

Follow these links for our menus:

Cafeteria Menu & Price List

Daily Special Weekly Menu

In addition, starting this past October, the cafeteria opened a Grab & Go station next to the MS/HS Library, for a quicker service from 11am to 3pm, offering assorted prepacked snacks, prepacked salads, hummus with pita chips cups, wraps, bakery, and cold beverages

Our services are not limited only to serving food in the cafeteria or catering to school staff events, but if you as a parent are in need to cater the class Meet and Greet, Thanksgiving Lunch, Christmas Gathering, Dominican Breakfast, End of School Meal or a Birthday Party we can offer solutions that will save you time and trouble.

For catering menus, quoting or placing a catering service order, you can contact us at least 48 hours in advance at aotero@cms.edu.do. (Please note that bigger orders may require a 3 to 4 day notice.)

SINDAL, in partnership with CMS, is committed to provide a complete offer of services to cater school wide needs and opportunities that may present for staff, students and parents. Please keep an eye out for the next article in the series.

CMS Cafeteria Series: Hygiene

Blog Type: 
Date Posted: 
Thursday, October 26, 2017

In this article we will be focusing on hygiene as part of a series to share about Food Service at CMS, helping everyone get to know our cafeteria. Hygiene is a very important aspect of food service, which includes ensuring proper food handling, preparation, and service.

Training and Hygiene Procedures: Before staff is hired, candidates are required to undergo a lab screening to verify that they are healthy (required tests include hepatitis, staphylococcus, and parasites). Also, at the beginning of every school year, we share and educate staff on food handling training programs from INFOTEP and Productos Químicos Industriales (PQI). In addition, PQI conducts visits to the cafeteria on a regular basis to assure proper handling, including hygiene procedures and the appropriate use of cleaning products. In addition to PQI standards, the Cafeteria Manager is SERVSAFE trained and certified to ensure supervision of the cafeteria is at a high standard. Beyond the external partnerships and follow-ups, the CMS Health Office also conducts a monthly unannounced visit to inspect and verify that procedures are being followed up to standard.

Daily Cleaning and Sanitation: Different cleaning products and procedures are implemented depending on the area and purposes as noted below:

  • Vegetable and fruit sanitation: Unison K1, a chlorine solution water soak before preparing meals to disinfect.
  • Surfaces, walls, doors and working tables: Prime (a multipurpose cleaner) to disinfect: Megaplex.
  • Ovens, grills, extractor: Oven Clean to remove grease and debris.
  • Dishwashing machine: A manual pre-wash is done first to scrape off food stuck. The dishwashing machine works with Kleer Det detergent using hot water at over 150°C to kill bacteria, and Kleer SR to disinfect, then air dry.
  • Pots and pans washing: Three bin wash using a first wash with Duthick, a grease removing soap, then a clean water bath, and finally a water bath with an iodine solution to disinfect and sanitize and later air dry.
  • Hands: Washing with Bacto Lotion and sanitizing with Bacto Gel.

The cafeteria staff also cleans the space on the following schedule:

Daily:

  • Serving area when they arrive at 6:30am.
  • Tables in the following schedule:
    • 6:45-7am upon arrival
    • 10:10am after first HS break
    • 11:45am after ES break
    • 1:10pm after HS/MS break
    • 3:30-4:00pm before leaving, last pass by the area. Maintenance also sends a team twice or three times a day to swipe up the floors.
  • Kitchen cleaning is done at the end of the day.

Weekly or twice weekly:

  • Kitchen and serving area are deep cleaned Fridays after 2:15pm
  • Maintenance does a deep floor cleaning of cafeteria table areas Wednesdays and Sundays.
  • Safe fumigation in target places to avoid pests using ServiFumi as our pest control provider each Friday.
  • Thoroughly washing and disinfecting floors, surfaces and utensils early Monday morning before operation in order to avoid cross contamination.
  • None of the regular cleaning or approaches to ensure hygienic solutions happen during lunch or breaks while food is being served, but occur outside the normal eating times to ensure hygiene and cleanliness is a top priority.

Service Hygiene and Cleanliness: We also make sure that the cafeteria staff members:

  • Wear gloves and change them in between activities
  • Wash their hands on a regular basis
  • Use hairnets to cover their heads
  • Make sure food is covered when not being directly served
  • Maintain cold food, such as salads and sandwiches, in a temperature not higher than 5°C.
  • Maintain hot food at a temperature not lower than 60°C.

SINDAL, in partnership with CMS, is committed to providing a high quality, hygienic, and clean eating environment. Please keep an eye out for the next article in the series.


CMS Cafeteria Series: Quality

Blog Type: 
Date Posted: 
Thursday, September 28, 2017

As you may already know, SINDAL partners with Carol Morgan School (CMS) on the delivery of food service on our campus.  SINDAL and CMS appreciate your time in providing feedback in person or via email in order to address any opportunity that might come up and continue enhancing our Food Service operation.

This article is focuses on Quality, and is part of a series to share about Food Service at CMS, helping everyone get to know our cafeteria.

It is important to know where your food comes from and how it is prepared. SINDAL purchases high quality products to ensure freshness, appropriate standards for ingredients, and nutritional value of the end meal. To ensure this high quality, SINDAL only orders from reliable purveyors who assure quality and freshness and guarantee that the products we receive are properly handled, meaning:

  • frozen and cold products arrive in a thermo-king prepared truck to maintain temperature so they do not break the chain of refrigeration
  • fresh products (fruits, vegetables and eggs) are grade A
  • quality meat (grade A cuts of beef, pork, chicken and fish fillet)

SINDAL has a four week wheel menu which ensures the rotation of product inventory. The products to support these menus come from daily and weekly purchases in order to guarantee and maintain freshness.

In addition, during the preparation of our daily dishes we take into account the usual amount of people actually eating daily to adjust food quantity accordingly, in order to avoid leftovers or wastage. This can mean that, on occasion, we run out of a menu item later in the day. We try to avoid this, but the quality of what is served is a high priority.

SINDAL, in partnership with CMS, is committed to provide a high quality meal and food service. Please keep an eye out for the next article in the series in keeping our community informed.