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Pot wash

Preparation

Put on appropriate safety gear (gloves, apron, goggles)

Check and adjust water temperature and detergent levels in sink

Ensure all necessary cleaning tools are available and in good condition

Organize dirty dishes, pots, and pans for efficient washing

Scraping and Pre-Soaking

Scrape off excess food debris from dishes

Pre-soak heavily soiled items to loosen dirt and stains

Separate items that require special treatment or handling

Dispose of any waste or leftover food scraps properly

Washing and Scrubbing

Wash dishes starting with least soiled items

Use correct brushes, scrubbers, and detergents for each type of dish

Scrub all surfaces of dishes, paying extra attention to corners and handles

Monitor water quality and change as needed to maintain cleanliness

Rinsing and Inspection

Rinse dishes thoroughly to remove soap and dirt residue

Inspect dishes for cleanliness and rewash if necessary

Check for any chips, cracks, or damage to dishes

Remove any remaining food particles or stains

Sanitizing and Drying

Prepare sanitizing solution according to manufacturer's instructions

Immerse dishes in sanitizing solution for recommended time

Allow dishes to air dry on racks or dry with clean towels

Ensure all dishes are properly sanitized before storage

End of Shift Cleaning

Clean and sanitize sink area, including drains and faucets

Empty and clean grease trap and dispose of grease properly

Refill soap and sanitizer dispensers

Store clean dishes in designated areas and organize for next shift

Weekly/Monthly Maintenance

Deep clean sink, drain, and surrounding areas

Check and clean dishwasher filters and components

Inspect equipment for any signs of wear or damage

Review and update pot wash procedures and training as needed

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