Pot Wash - Cambridge

• Ensuring that tables and the surrounding areas are kept clear and clean for our customers
• Completing washing up and loading and unloading the dishwasher
• Interacting with our customers while you work and providing any assistance with their requests
• keep all back of house areas clean and tidy
• return all empty trays to the preparation area and clean them before re-use
• empty rubbish bins and insert fresh bin liners. Wash bins thoroughly at the end of the day
• clean up spills immediately
• Equipment and Chemicals
• Do not use any pieces of equipment you are not trained to use; in our cafe's you will only be trained to use the dishwasher and use our basic chemicals. If a Partner asks you to complete another task using additional equipment, explain that you cannot complete that task as you haven't received the proper training
• We use food safety approved chemicals to clean our tables and wash our crockery. You will be allowed to use these chemicals, but if you need refills on any chemicals, seek assistance from a Partner; do not attempt to complete this task yourself

The chemicals you will be using are;

• D1 - A bacteriological utensil sanitiser, used to de-grease and pre-clean brushes, surfaces and tickets. DILUTING D1 - Never use concentrated D1, dilute as follows:
• dispense one shot into half a sink of hand hot water
• air dry utensils after cleaning
• use green washing up gloves when using D1
• daily, wash and rinse gloves thoroughly
• D10 - A surface sanitiser that kills bacteria on all work surfaces, storage areas, and brushes in open food areas. If you run out of diluted D10, ask a Partner to make a fresh bottle, never top up a bottle and don't make a bottle yourself.

Only use the correct permitted chemicals from the approved chemicals above.

• Use the two stage cleaning process below as standard frequently throughout trade to clean surfaces, walls and areas which come into contact with food.
• When clearing tables throughout the day, simply use D10 but the 2 stage cleaning process is to be completed at the start and end of trade on cafe tables and throughout the day in the back of house areas
• Complete the following two stages, in order, to fully clean the area / surface.

On a clean as you go basis:

1. Wash surfaces using hot soapy solution of D1 and a clean dry disposable cloth
2. Dry with some paper towel to absorb and remove any dirt lifted during step 1
3. Spray a solution of D10 onto a clean dry disposable cloth, wipe surfaces vigorously and leave for 30 seconds before next use.

Sinks must be cleaned and rinsed after each use and after washing up.

• Cafes with an outdoor seating area will require the following tasks to be completed;
• Operate a clean-as-you-go routine throughout the day, sanitise tables and chairs (where required) with a solution of D10 and emptying the bins as often as required
• if you are required to clear up spillages / bird droppings etc. from tables, you must wear disposable gloves and a disposable apron
• Ensure external doors to the outdoor café seating area remain closed to avoid attracting insects/pests into the building

Before carrying out any cleaning on a service counter pay particular attention to electrical safety and slip / trip hazards.