Directs staff to perform cleaning routines and inspects the dish room, tray line, and baking area for cleanliness before releasing staff, ensuring all areas are clean and sanitary so that inspections by DPH, DMH, JCAHO, and the local Board of Health are without violations or deficiencies. The following behavioral attributes are required: achievement motivation, concern for order, flexibility, initiative, self-confidence, customer service oriented, interpersonal effectiveness, teamwork, analytical thinking and information seeking.