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

An accurate thermometer must be provided in each refrigeration unit and be readily visible. Thermometers should be located in the warmest part of the refrigerator. An accurate metal probe thermometer must also be provided for checking food temperatures. Minor violations must be corrected in a time period given by the inspector.

Refrigeration must be built, installed, and maintained so as to be clean and in good repair, and to be equivalent to approved applicable sanitation standards. Minor violations must be corrected in a time period given by the inspector.

Handwashing facilities shall be provided within or adjacent to toilet rooms. Minor violations must be corrected in a time period given by the inspector.

All food shall be stored and displayed so as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination. Restaurant employee(s) displayed proper knowledge of this rule.

An adequate, protected, pressurized, potable supply of hot water, at least 120 degrees F, and cold water shall be provided from an approved water system. Restaurant employee(s) displayed proper knowledge of this rule.