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.

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) displayed 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. Minor violations must be corrected in a time period given by the inspector.

All food establishments shall be provided with appropriate washing and sanitizing equipment, which shall be properly used to clean and sanitize equipment and utensils. Major violations require immediate corrective action.

All food establishments shall be provided with appropriate washing and sanitizing equipment, which shall be properly used to clean and sanitize equipment and utensils. Minor violations must be corrected in a time period given by the inspector.