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. Major violations require immediate corrective action.

All food shall be stored and displayed so as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination. Major violations require immediate corrective action.

Food handlers must wash their hands and arms with warm water and single use soap, and dry their hands using single use towels or hot air blowers. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress. Major violations require immediate corrective action.

Employee shall not engage in any activity that is likely to result in contamination or adulteration of food, food contact-surfaces, or utensils. Minor violations must be corrected in a time period given by the inspector.

All equipment shall be designed and constructed with safe materials that will impart neither color nor taste, nor contribute to contamination of food. Equipment shall be constructed and maintained to be smooth, non-absorbent, and easily cleanable. All equipment shall meet or be equivalent to applicable sanitation standards. Major violations require immediate corrective action.

All utensils shall be designed, cleaned, maintained, and stored so as to minimize contamination. Minor violations must be corrected in a time period given by the inspector.

Sufficient and suitable space shall be provided for the storage of utensils and equipment. Minor violations must be corrected in a time period given by the inspector.

Ventilation shall be provided to remove gasses, odor, steam, heat, grease, vapors, or smoke from the food establishment. Major violations require immediate corrective action.

Every room and area in which any food is prepared or packaged, or utensils are washed, shall have sufficient lighting. 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.

Food handlers must wash their hands and arms with warm water and single use soap, and dry their hands using single use towels or hot air blowers. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress. Restaurant employee(s) didn't display proper knowledge of this rule.