Three men, two times per week plus a swing shift

 

1. Finish before 10:30 a.m.

2. Make sure Hobart is empty and closed before starting. Turn on Hobart so it is heated in time to start sanitizing dishes. Wash temperature must reach at least 160 degrees before use. Notify Proctor if Hobart does not reach proper temp

3. Clean any mess that was created in the dining room including wiping down the tables, front of the ice box, and breakfast/snack area with All-in-One

4. Use hot water to scrub the dishes, cups, utensils, microwave plates, coffee pot and coffee filter with a scrubber pad or scrubbing utensil.

5. Place the dishes, cups and utensils in the racks and slide into the Hobart. No food should be left on any dishes when placed in Hobart.

6. Press "Wash." The Hobart will dispense soap automatically. Wait until the steam is siphoned out of the Hobart before removing dishes. The light on top will turn green when done.

7. Drip dry all dishes, cups and utensils and return to dish shelves. Mugs/mixed dishes on top, then cups and silverware, then plates and bowls. Bottom shelf reserved for juice storage.

8. Place racks under counter to the right of the Hobart when finished.

9. Wash out silverware tub

10. Fill silverware tub with cold water and Allegro silverware cleaner

11. Clean up any mess you have created. Use All in One on counters and mop the floor if you make a mess

12. Use All-in-One to wipe the counters in the kitchen.

13. Sweep and mop kitchen and dining room floors.

          a. Use Simple Green Lime Scale Remover AND Breakdown, pour equal parts (about 2 cups) into bucket, mix with cold water.

14. Refill the cereal containers as needed. Inform Food Board Manager if more cereal is needed

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Swing shift will be on Sunday.  Swing shift will completed before noon.

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If you are out of any supply, let the Proctor or SHD know as soon as possible. Return all cleaning chemicals to proper storage area when finished with shift.