Observations

Arroyo:

1. Most cooking equipment. E.g. Juicer, hot water pot, whole set of baking equipment.
2. Room for hygiene improvement. e.g ants.
3. The door is way too heavy.
4. Nadia size door of utilities.
5. Lack of table space to cook.
6. medium space efficiency
7. Microwave too high.
8. Malfunctioning kitchen ventilation*
9. Kitchen theft

Additional observation after cooking myself;

1. *People’s need for the kitchenette can be divided into two parts:

instant food:

e.g ice cream in the fridge, microwave popcorn, instant noodle that uses hot water bottle

little waste is produced

This need it rapid but lasts for only a short period of time.

cooking food:

everything that needs the the stoves or the oven.

average cooking time is 3 hours

for safety reasons, staying by the stove even if no one is needed there is recommended.

A lot of cleaning is required.

2. two people is the optimal amount of people in the kitchenette.
3. I personally prefer the kitchenette to remain small so that I can get everything I needed without moving my feet.
4. lack of table area to put stuffs increases the difficulty of cleaning up, because you need to put stuffs at places which are harder to clean. Or, you need to clean your utensils immediately after using it and put it back into the dish pile.
5. concern about hygiene of the chopping block. I have been using it to cut raw meat, but the only way I can clean it is by using the dish detergents, which, I believe, does not have any sterilization function.
6. Someone on the third floor reported smelling the smell of my curry. So…The air did get out of the kitchenette, and there must be air coming in. Is that good ventilation?
7. It cold cooking around midnight.
8. I don’t think there is a switch to turn of the light. Maybe it turns off automatically when the door is closed. But no one every closes the door because there is always people getting in and out of the kitchen. The door is very heavy and difficult to open especially when one got something in their hands.
9. Our fridge is currently fairly tidy, but this tidiness maybe at a cost of not efficiently using room inside the fridge.
10. mini-fridges are subsides of the public fridge. Survey why they are not using the mini-fridge instead.

Soto:

• Not much space for cooking and cleaning, the island is in the way
• Microwave using up counter space
• Many unwashed dishes, they seem to be a major issue, they also take up space
• The kitchenette is generally decently clean; however, some leave it worse than others
• Insects are not much of an issue
• Lack of dishes, utensils, and cooking equipment
• Notes are used well enough to mark what is your food, though they sometimes end up on the floor, sometimes food is left in the fridge
• Some food ends up in the sink*
• Microwave stopped

Trancos:

• There is a smell of rotten food
• The door is very heavy and lock automatically
• The door is held open by container with cleaning supplied, making it difficult to enter/exit
• Most people just leave their dishes in the sink and do not do them or put them away
• There is a little colony of ants
• Overall the kitchen is not the most sanitary and anytime i want to use I feel the need to fully clean it first
• It is not taken care of very well, with rotten food often left in there for a couple of days before it is taken care of
• The fridge is held together by tape
• Although it is a tight space, the space is used very efficiently*
• I feel as though their is enough counter space to work on, but also the storage shelf and windowsill provide enough places to put things

Photos/Sketches

Arroyo:

Soto: Pictures taken when it was recently cleaned

Trancos: