A regularly scheduled periodic field inspection or complete evaluation of a permitted facility for the purpose of ascertaining and obtaining compliance with prescribed standards.

Temperatures of potentially hazardous foods shall be kept at or below 41 degrees F or at or above 140 degrees F at all times except during reasonable periods of preparation, handling or transportation. Minor violations must be corrected in a time period given by the inspector.

Temperatures of potentially hazardous foods shall be kept at or below 41 degrees F or at or above 140 degrees F at all times except during reasonable periods of preparation, handling or transportation. Restaurant employee(s) didn't display proper knowledge of this rule.

The premises of a food establishment must be kept free of litter and rubbish; this includes the buildings and the grounds. Restaurant employee(s) displayed proper knowledge of this rule.