As required and onto the appropriate paper log records the temperature of all food items under their custody, including cafeteria lines, hot and cold patient carts, OB hot line, pre-service set-up, Pulls any item out of compliance and reports to Team Leader, Sous Chef, or Supervisor. Cleans all ware washing items and pots and pans in either the 3-compartment pot and pan sink or in the dish machine and stores all items in appropriate places.