Demonstrates compliance with Code of Conduct and compliance policies, and takes action to resolve compliance questions or concerns and report suspected violations.
Scrape, spray, soak, scrub, rinse and sanitize any used food surface item per policy.
Clean and sanitize food surfaces properly, following patient safety and department policy rules for cleaning, rinsing, sanitizing, drying and storage.
Follow cleaning procedures for non-food surfaces.
Properly air dry all food surface items, and once dry, put them where they belong.
Check chemical levels and temperatures per policy. (Dish machine, three compartment sink, sanitizer buckets) Notify manager if levels or temperatures are out of range
Empty and separate items from the food carts, discarding waste, careful not to discard silverware or dishes. Once cart is empty, clean and sanitize the tray cart per policy.
Discard garbage and other waste and recycling in a timely and safe manner for all areas of the operation.
Wear personal protective equipment per policy and procedure.
Change sink water as needed, scrubbing and sanitizing all surfaces per policy.
Sweep and mop floors in the dish room and other locations as directed, at the end of your shift.
Empty and clean dish machine and counter tops and other surfaces per policy at the end of your shift.
Notify manager about any infection prevention issues (sharps or other IP items left on trays)
Notify manager about any equipment or safety issues.(including worn, chipped or low quality service ware)
Notify manager about any patient items left on trays. (dentures, hearing aids, personal items, etc.)
Wear the prescribed uniform, including non-slip shoes.