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. Restaurant employee(s) displayed proper knowledge of this rule.

All foods and beverages shall be prepared and served so as to be protected from all forms of contamination. Restaurant employee(s) displayed proper knowledge of this rule.

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.