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

An accurate thermometer must be provided in each refrigeration unit and be readily visible. Thermometers should be located in the warmest part of the refrigerator. An accurate metal probe thermometer must also be provided for checking food temperatures. 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. Minor violations must be corrected in a time period given by the inspector.

All equipment shall be designed and constructed with safe materials that will impart neither color nor taste, nor contribute to contamination of food. Equipment shall be constructed and maintained to be smooth, non-absorbent, and easily cleanable. All equipment shall meet or be equivalent to applicable sanitation standards. Minor violations must be corrected in a time period given by the inspector.

Ventilation shall be provided to remove gasses, odor, steam, heat, grease, vapors, or smoke from the food establishment. Major violations require immediate corrective action.

Flooring shall be smooth, nonabsorbent, of durable construction, and easily cleanable in all food preparation, packaging, utensil washing, janitorial, and restroom area. 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. Restaurant employee(s) didn't display 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.