1 hour
This workshift should be done weekly.
Take out leftovers more than 7 days old (or haven't been labeled), compost the food, rinse the containers and put them in the dishroom.
If any leftovers/storage containers do not have a hard plastic lid, put them in a container that has a matching lid to go with it. If there are not enough containers available then talk to the workshift manager or kitchen manager.
Fridges and Freezers: Wipe down all shelves, walls, and doors with Food Safety Sanitizer and water. Make sure no puddles have accumulated on the floor.
Disinfect (spray Sanitzer solution) handles of all the fridges and freezers.
Clean the windows of the fridge