Snack Bar Do's & Dont's

We have to stop opening multiple containers and packages of the same product......

Sandwich Table is to be cleaned inside and out and restocked with fresh product each day.

All trashcans must be emptied and re-bagged and the area around the cans cleaned every night. Front and back must be swept and mopped every night including sweeping all trash out from under all equipment and tables.

We must use pre-portioned (11oz) pizza cheese at all times on LG. Pizzas. Individual pizzas use 3 oz.

Pizza making Station is to be cleaned inside and out and restocked each day by each shift ( Subject to busy time restraints).

Front Freezer is to be kept stocked at all times by both shifts and all product is to be pre-portioned by both shifts as time allows.

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