Cleanliness: Maintain clean and sanitary work area by monitoring tables, shelves, drawers, cold prep equipment, storage bins, cutting boards, refrigeration equipment, floors, walls, ceilings, trash bins, cardboard, side towels, and station cleaning and sanitizing solutions. Handle ready to eat items applying knowledge of safe service to account for cross-contamination, food allergens, time/temperature sensitivity, and for serving a high-risk population.