HI TEMP
This is the minimum wash temperature for the High Temp machine.
What is 150°F?
These are the three chemicals you should check on the Low Temp machine.
What are detergent, rinse aid, and sanitizer?
These must always be stored away from food and clean equipment.
What are chemicals?
Before beginning your shift, this tells you your assignments, side work, and projects for the day.
What is the White Board? Or Manager?
You're unloading a vehicle and find unopened food or beverages mixed in with the returns. What do you do?
What is report it instead of throwing it away?
This is the minimum final-rinse temperature for the High Temp machine.
What is 180°F?
Unlike High Temp, this is what the Low Temp machine relies on to sanitize the dishes.
What is chemical sanitizer?
This sink is the proper place for disposing of mop water.
What is the mop sink?
If you're going to be late, call out, or need time off, this is expected from you.
What is communicate as early as possible?
You’re MID. The lunchroom still needs breakdown, High Temp is backing up, the Low Temp machine is running, and the Porter is tied up unloading a truck. What should you do first?
What is protect active dish flow first, communicate the situation, then return to lunchroom breakdown once the immediate backup is controlled?
High Temp has three selectable wash cycles. Name all three cycle times.
What are 2, 4, and 6 minutes?
This must be checked to make sure the Low Temp machine is actually sanitizing correctly.
What is the sanitizer concentration?
You find an unfamiliar chemical container. What's the first thing you should do before using it?
What is identify/check the chemical and its proper use? or Check with Manager
You finish your main responsibilities early. What should you do next?
What is check the board for side work/projects and team needs?
You're washing dishes and notice the machine isn't operating correctly. You're getting backed up fast. What do you do?
What is communicate the problem immediately and get help instead of ignoring it?
You load a rack and realize several pans are blocking the spray arms. What must you do before starting the cycle?
What is rearrange/remove items so the spray arms aren't blocked?
You test the machine and the sanitizer concentration is incorrect. What happens to the dishes that were washed?
What is they must be rewashed after the sanitizer issue is corrected?
This piece of equipment should only be operated by employees who have been trained to use it.
What is the baler?
Before clocking out, every DishPro employee must do this.
What is check out with a manager?
You're Porter. Trash needs attention, Dish needs help, and there's also a project on the board. What do you do?
What is handle the immediate operational need first, then return to the board/project? If I Don't know Ask My Team mates Their Needs or a manager.
DAILY DOUBLE: Walk me through the basic High Temp closing procedure.
What is: 1remove/organize remaining dishes
2 disassemble and spray internal parts 3 drain the machine 4 return parts 5 leave it open for air circulation 6 wipe down the machine/sinks?
It's closing time. What are the two major things you must do to the Low Temp machine before leaving?
What are drain and clean the machine?
You notice a chemical container stored next to clean equipment and another container with its label turned away. Identify both corrections.
What is move the chemical away from clean equipment and store containers with labels facing out?
You finish your assigned task and nobody immediately gives you another one. Under DishPro standards, what should you do?
What is look for the next task, check the board/team needs, and continue working with purpose?
DAILY DOUBLE: You're scheduled to close and realize you will not finish everything before the end of your shift. What do you do, and when?
What is notify your supervisor at least 30 minutes before the end of the shift and communicate what still needs to be completed?