FAITH CATERING & CREATIONS @ U.S. PIPE health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. //Clean ventilation hood filters to remove grease build-up.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean light shields to remove dust accumulation.

(A)(2) Maintain TCS food at 41 F or below.// One case of chicken in RI cooler from previous days with an ambient temperature of (43-47 F).-COS, PIC voluntarily discarded item.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. //Clean flat-top grill to remove grease residue.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.//Repair RI cooler door to ensure it closes properly next to deep freezer.//Ensure RI refrigerator next to 3-compartment sink (54 F) reaches an ambient temperature of (41 F).

Clean equipment, food contact surfaces, and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean upper interior of ice machine to remove calcium build-up and black specks.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the kitchen area to remove grease build-up.

Allow utensils to air dry before stacking.//Wet stacked pans on drying rack above 3-compartment sink.