London's Pulse: Medical Officer of Health reports 1848-1972

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City of London 1914

[Report of the Medical Officer of Health for London, City of ]

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74
It is hardly necessary to insist upon the unsuitability of underground premises
for use as kitchens. It is beyond dispute that kitchens should be as light and airy as
possible, and that the conditions under which food should be stored and prepared for
use are difficult, if not impossible, to obtain except in places above ground. The best
situation is undoubtedly at the top of the building. Where this cannot be arranged
the cost of land in the City will compel proprietors of restaurants to continue to use
basements for the purpose.
The difficulties of efficiently ventilating an underground kitchen are obvious, and
the day is probably not far distant when they will be placed upon the same footing as
underground bakehouses and have to receive a similar certificate of suitability. In
numerous cases partial ventilation is obtained by means of open gratings at the
surface of the footway pavement; indeed, in some cases, little else is possible. The most
serious difficulty in this connection is that mud and filth are liable to fall into the
kitchens, and to obviate this, movable trays placed immediately beneath the openings
have been provided in many instances.
Mechanical ventilation is used in some kitchens and with success, but generally
speaking it is a poor substitute for natural ventilation. Fans are frequently out of order
or are deliberately kept out of use to avoid the cost of the necessary electric current.
Where kitchens are provided with good window accommodation above the ground level
little else is required.
In many cases hoods have been fixed over gas stoves, these are connected with
flues, and in this manner help in the ventilation of the kitchen.
The question of suitable larder accommodation has received special attention, and
several instances were brought to my notice of unsuitable places being used as larders.
Many of the persons spoken to on the subject of larder accommodation state that
they have no need for a larder, as they clear out from day to day, and so have nothing
to store in the way of perishable food. This is no doubt usually the case, but a
suitable larder cannot fail to be required occasionally.
Storage cisterns cannot be dispensed with when boilers are used for generating
steam. These should be properly protected from dust, dirt, &c., and be effectually
covered to prevent the access of vermin. In some cases the occupants of premises
visited were ignorant of the existence of these cisterns, and their condition when
examined need not be described. In many cases the cistern was inaccessible and the
cover missing.
Where the contents of storage cisterns are used for drinking purposes, the tank
should be constructed wholly of suitable metal, with a close-fitting door for access to
the ball valve and placed in an accessible situation.
As a rule the cooking utensils are kept in good condition. Occasionally table
tops whereon food is prepared are found to be saturated with stale grease and the like
and have to be either renewed or replaced.
Refuse receptacles should of course be placed outside the kitchen where possible,
but there is, however, less nuisance from kitchen refuse than might be expected. It
is removed daily, and so long as the metal receptacles are kept thoroughly clean, no
harm should result.