Waste Materials Removed from Kitchen?
Floor cleaned of spilled oil?
Surrounding Area Wiped Down of all spilled/splattered oil?
Was oil topped off to appropriate level by KC technician?
How any fryers were Boiled Out?
-Filter EVERY night to remove all organic matter that contributes to breakdown of oil
-Cover the fryer when not in use to prevent oxidation
-Make sure oil temperature is never above 350 degrees
-Color of oil is NOT an indication of quality. Chefs MUST taste see and smell quality of food to determine the expiration of oil.