Leopold's Tavern

The cleaning clothes were observed on the counters as well as inside the apron pockets of the food handler. Staff was instructed to submerge the cleaning clothes in the sanitizer solution buckets to avoid cross-contamination of food.

The chlorine-based dishwasher initially measured 0 ppm. An air gap was observed in the sanitizer pipe, which was subsequently removed. After correction, the dishwasher measured 100 ppm at the dish level. Staff were instructed to check for air gaps, verifying the pail volume (stock solution), and regularly monitoring the sanitizer strength using chlorine test papers., , Glass washer was measured at 25ppm iodine at dish-level (In compliance).

**Please create a cleaning schedule for the kitchen to ensure all areas are cleaned regularly. The schedule should include both daily and monthly cleaning tasks. Cleaning schedule template will be provided along with report (you can use this as a reference and edit according to your kitchen)., Please clean all hard to reach area, under dishwashing area, dry storage area etc.