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

Signs and permits shall be posted in a conspicuous location as required. 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) 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.