BANKS ACADEMY health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Cut tomatoes and cut lettuce on serving line between 46F-48F. Items put on serving line 30 minutes before temperature check. -COS Submerge items in ice

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Cut tomatoes, cut lettuce, raw shell eggs, and banana pudding used only for the church stored above juice, sandwiches, and potato fries for Banks Academy in RI unit.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// CFSM not on premises.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters soiled with residue.

Store food wrapped, in packages or in covered containers to prevent contamination.// Chicken patties and fries on speed rack in WI freezer stored uncovered.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Baking pans in ware washing area stored on towels.