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.

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.

Signs and permits shall be posted in a conspicuous location as required. Major violations require immediate corrective action.

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.

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.

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.