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

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.

A food establishment shall at all times be maintained and operated so as to prevent entry and harborage of rodents and insects. Restaurant employee(s) displayed proper knowledge of this rule.

Signs and permits shall be posted in a conspicuous location as required. Restaurant employee(s) displayed proper knowledge of this rule.