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

Refrigeration must be built, installed, and maintained so as to be clean and in good repair, and to be equivalent to approved applicable sanitation standards. 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.

Flooring shall be smooth, nonabsorbent, of durable construction, and easily cleanable in all food preparation, packaging, utensil washing, janitorial, and restroom area. Minor violations must be corrected in a time period given by the inspector.

Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to a uniform temperature of 165 degrees F or higher within two hours prior to being served or placed in a hot food storage unit. Restaurant employee(s) displayed proper knowledge of this rule.

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. Restaurant employee(s) displayed proper knowledge of this rule.